PROGRAMME GUIDE - POST GRADUATE DIPLOMA IN FOOD SAFETY AND QUALITY MANAGEMENT (PGDFSQM) - IGNOU Online
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PROGRAMME GUIDE
POST GRADUATE DIPLOMA IN FOOD
SAFETY AND QUALITY MANAGEMENT
(PGDFSQM)
School of Agriculture
Indira Gandhi National Open University
New Delhi - 110068YOU ARE GOING TO BE A DISTANCE LEARNER. TRY TO
DEVELOP THE HABIT OF LEARNING THINGS BY WAY OF
READING RELEVANT DOCUMENTS. LET THIS
PROGRAMME GUIDE MAKE THE BEGINNING OF YOUR
JOURNEY OF DISTANCE LEARNING.
This booklet contains relevant information in brief about the Programme
on “Post Graduate Diploma in Food Safety and Quality Management’’
and the entire admission and examination procedures.
RECOGNITION
IGNOU is a CENTRAL UNIVERSITY established by an Act of Parliament
in 1985 (Act No. 50 of 1985) IGNOU Degree/Diplomas/Certificates are
recognized by all the members of the Association of Indian Universities
(AIU) and are at par with Degrees/Diplomas/Certificates of all Indian
Universities / Deemed Universities / Institutions vide UGC Circular No.
F1-52/2000 (CPP-II) dated 5 May, 2004 & AIU Circular No. EV/B(449)/
94/176915-177115 dated January 14, 1994.
The “Post Graduate Diploma in Food Safety and Quality Management” has been
developed by the School of Agriculture, Indira Gandhi National Open University, New
Delhi in collaboration with Agricultural and Processed Food Products Export Development
Authority ( APEDA), Ministry of Commerce, Govt. of India.
January, 2011
© Indira Gandhi National Open University, 2011
All rights reserved. No part of this work may be reproduced in any form, by mimeograph or any other means, without
permission in writing from the Copyright holder.
Further information on the Indira Gandhi National Open University courses may be obtained from the University’s office
at Maidan Garhi, New Delhi-110 068 or the official website of IGNOU at www.ignou.ac.in.
Printed and published on behalf of the Indira Gandhi National Open University, New Delhi, by Director, School of Agriculture.
Print Production : Ms. Pushpa Gupta, DR(P), SOA and Rajshree Saini, Proof Reader, SOA, New Delhi-110 068.
Laser typeset by : Rajshree Computers, V-166A, Bhagwati Vihar, Uttam Nagar, (Near Sector-2, Dwarka), N.D-59
Printed at:CONTENTS Sl. No. Title Page No. 1. About the University ........................................................................................................................ 5 2. University Rules ............................................................................................................................... 10 3. School of Agriculture ...................................................................................................................... 13 3.1 Programmes on Offer ............................................................................................................... 14 3.2 Programmes under Development .............................................................................................. 14 4. Post Graduate Diploma in Food Safety and Quality Management ........................................... 15 4.1 Programme Objectives ............................................................................................................. 15 4.2 Programme Structure ............................................................................................................... 15 4.3 Syllabus of the Programme ...................................................................................................... 16 4.4 Eligibility for Admission ............................................................................................................ 24 4.5 Medium of Instruction .............................................................................................................. 25 4.6 Target Group ............................................................................................................................ 25 4.7 Duration .................................................................................................................................... 25 4.8 Programme Fee ........................................................................................................................ 25 4.9 Programme Study Centre ......................................................................................................... 25 4.10 Online Platform ........................................................................................................................ 26 4.11 Other Useful Information ......................................................................................................... 26 5. Study Material .................................................................................................................................. 26 5.1 How to Study Self-Instructional Material? ............................................................................... 27 5.2 Audio-Video Material ............................................................................................................... 27 5.3 Counselling ............................................................................................................................... 27 5.4 Teleconferencing ...................................................................................................................... 27 5.5 Practical Sessions ..................................................................................................................... 28 5.6 Gyan Vani ................................................................................................................................. 28 5.7 Interactive Radio-Counselling .................................................................................................. 28 5.8 Study Centres ........................................................................................................................... 28 6. Evaluation ......................................................................................................................................... 29 6.1 Weightage to Continuous Evaluation and Term-End Evaluation .............................................. 29 6.2 Pass Percentage for Theory and Practical Examination ......................................................... 29 6.3 Modalities for Theory and Practical Examination Criteria ....................................................... 29 6.4 Preparation of Consolidated Mark List .................................................................................... 30 6.5 Participation and Attendance for Practical .............................................................................. 30 6.6 Distribution of Marks ............................................................................................................... 31 6.7 Pass Percentage for the Programme ....................................................................................... 31 6.8 Result and Certification ............................................................................................................ 31 6.9 Term-End Examination (TEE).................................................................................................. 32 6.10 Re-evaluation of Answer Script(s) ........................................................................................... 33 6.11 Early Declaration of Results .................................................................................................... 33 7. OTHER USEFUL INFORMATION ........................................................................................... 34 7.1 Some Useful Addresses ........................................................................................................... 34 7.2 Online Facilities ........................................................................................................................ 35 7.3 Some Forms for Your Use........................................................................................................ 35 APPENDICES ........................................................................................................................................... 36 I. List of Programme Study Centres Activated/Being Activated ................................................ 36 II. Form for Change/Correction of Address ................................................................................. 39 III. Form for Non-receipt of Materials ........................................................................................... 40 IV. Form for Re-evaluation of Result of Answer Script ................................................................ 41 V. Form for Obtaining Duplicate Grade Card/Marksheet ............................................................ 43 VI. Form for Issue of Migration Certificate .................................................................................... 45 VII. Re-admission Form .................................................................................................................. 47 VIII. Form for Term-end Theory Examination ................................................................................. 49 IX. Evaluation Sheet for Guided Experiments for MVPI-1 to 3(b) ................................................ 51 X. Guidelines for Project Preparation report under MVPP .......................................................... 57 XI. Student Satisfactory Survey ..................................................................................................... 68
PROGRAMME GUIDE
POST GRADUATE DIPLOMA IN FOOD
SAFETY AND QUALITY MANAGEMENT
(PGDFSQM)
School of Agriculture
Indira Gandhi National Open University
New Delhi - 110068
41 . ABOUT THE UNIVERSITY
1.1 Introduction
The Indira Gandhi National Open University has been established by an Act of Parliament in 1985 to achieve
the following objectives:
• Democratising higher education by taking it to the doorsteps of the learners;
• Providing access to high quality education to all those who seek it irrespective of age, region, religion and
gender;
• Offering need-based academic programmes by giving professional and vocational orientation to the
courses;
• Promoting and developing distance education in India;
• Setting and maintaining standards in distance education in the country as an apex body; and
In a span of twenty five years, IGNOU has evolved into the world’s, most diverse and inclusive institution with
three million students.
1.2 Prominent Features
IGNOU has certain unique features such as:
• International jurisdiction,
• Flexible admission rules,
• Individualised study: flexibility in terms of place, pace and duration of study,
• Use of latest information and communication technologies,
• Nationwide student support services network,
• Cost-effective programmes,
• Modular approach to programmes,
• Resource sharing, collaboration and networking with conventional Universities, Open Universities and
other Institutions/Organisations,
• Socially and academically relevant programmes based on students’ needs analysis, and
• Convergence of open and conventional educational systems.
1.3 Important Achievements
• Emergence of IGNOU as the largest Open University in the World.
• Recognition as Centre of Excellence in Distance Education by the Commonwealth of Learning (1993).
• Award of 100 Fellowships by COL as Rajiv Gandhi Fellowships to enable candidates from 19 countries
in the Commonwealth to pursue IGNOU Programmes.
• Taking IGNOU programmes to African and West Asian countries, Maldives, Mauritius, Nepal, Indonesia,
Bangladesh, Bhutan, Myanmar, Sri Lanka and Seychelles in all to 35 countries.
• Award of Excellence for Distance Education Materials by Commonwealth of Learning (1999).
• Launch of a series of 24-hour Educational Channels ‘Gyan Darshan I, II, III’. IGNOU is the nodal
agency for these channels and regular transmissions are done from the studio at EMPC, IGNOU.
• Launch of ‘Edusat’ videoconferencing channel (2 way video, 2 way audio).
5• Launch of Gyan Vani and other dedicated educational FM channels.
• Gyan Deep: An IGNOU-Indian Army collaboration to ensure second employment of the army personnel
after their superannuation.
• Flexi Learning Portal: A free and open learning space to access educational courses of the university
• Community College Scheme: To facilitate Skill Development Initiative (SDI) of the country.
• Convergence Scheme: Dual Mode of Education through Convergence of Conventional Collegiate
education and Open and Distance Learning (ODL).
1.4 The Schools of Studies
With a view to developing interdisciplinary studies, the University operates through Schools of Studies. Each
School is headed by a Director who arranges to plan, supervise, develop and organise its academic programmes
and courses in coordination with the School staff and the different academic, administrative and service wings
of the University. The emphasis is on providing a wide choice of courses at different levels. The Schools of
Studies currently in operation are:
1. School of Humanities (SOH)
2. School of Social Sciences (SOSS)
3. School of Sciences (SOS)
4. School of Education (SOE)
5. School of Continuing Education (SOCE)
6. School of Engineering and Technology (SOET)
7. School of Management Studies (SOMS)
8. School of Health Sciences (SOHS)
9. School of Computer and Information Sciences (SOCIS)
10. School of Agriculture (SOA)
11. School of Law (SOL)
12. School of Journalism and New Media Studies (SOJNMS)
13. School of Gender and Development Studies (SGDS)
14. School of Tourism Hospitality Service Sectoral Management (SOTHSSM)
15. School of Inter-disciplinary and Trans-disciplinary Studies (SOITS)
16. School of Social Work (SOSW)
17. School of Vocational Education and Training (SOVET)
18. School of Extension and Development Studies (SOEDS)
19. School of Foreign Languages (SOFL)
20. School of Translation Studies and Training (SOTST)
21. School of Performing and Visual Arts (SOPVS)
61.5 Academic Programmes
The University offers a wide range of programmes both short-term and long-term leading to Certificates,
Diplomas, Undergraduate Degrees, Postgraduate Degrees and Doctoral Degrees which are conventional as
well as innovative. Most of these programmes have been developed after an initial survey of the demand for
such programmes. They are launched with a view to fulfill the learner’s needs for:
• certification,
• improvement of skills,
• acquisition of professional qualifications,
• continuing education and professional development at work place,
• self-enrichment,
• diversification and updation of knowledge, and
• empowerment.
1.6 Course Preparation
Self-instructional Learning Material (SLM) as we call in distance mode of education is prepared by a team of
experts selected from different Universities/Institutions all over the country as well as in-house faculty. This
material is scrutinised by the content experts, supervised by the instructors/unit designers and edited by the
language experts at IGNOU before they are finally sent for printing. Similarly, audio and video cassettes are
produced in consultation with the course writers, in-house faculty and producers. This material is previewed
and reviewed by the faculty as well as outside media experts and edited or modified, wherever necessary,
before they are finally dispatched to the Study Centres and telecasted on Gyan-darshan.
1.7 Credit System
The University follows the ‘Credit System’ for most of its programmes. Each credit amounts to 30 hours of
study comprising all learning activities. Reading and comprehending the print material, listening to audio,
watching of video, attending counselling sessions, teleconference and writing assignment report. Thus, a four-
credit course involves 120 hours of study. This helps the student to understand the academic effort one has to
put in order to successfully complete a course. Completion of an academic programme (Degree, Diploma or
Certificate) requires successful clearing prescribed course. The successfully completion of PG Diploma in
Food Safety and Quality Management shall require completion of assignments, term-end examination, practical
exercises and project work structured in it.
1.8 Study Centers (SCs)/Programme Study Centres (PSCs)
In order to provide individual support to its learners, the University has a large number of Study Centres
(SCs)/Programme Study Centres (PSCs) throughout the country. These are coordinated by 62 Regional
Centres as on date. The list of Programme Study Centres (PSCs) activated/being activated at different
Regional Centres is given in the Appendix-I. At the Study Centres/Programme Study Centres (Programme
specific study centers are known as Programme Study Centre), the students interact with Academic Counsellors
and other students, refer to books in the Library, watch/listen to video/audio cassettes and interact with the
Coordinator on administrative and academic matters.
Every student will select one of the Study Centers( SCs)/Programme Study Centres ( PSCs) taking into
consideration his place of work or residence. However, each study center can handle only a limited number of
students, and despite our best efforts, it may not always be possible to allot the study center of her/his choice.
7The particulars regarding the Study Centre/Programme Study Centre to which she/he is assigned will be
communicated to her/him. The list of programme study centers (Appendix-I) is provided separately.
Every Study Centre has a Coordinator to coordinate different activities at the center, an Assistant Coordinator
and other supporting staff appointed on a part-time basis. There are several Academic Counsellors in different
subjects to provide counselling and guidance to the students in the subjects.
1.8.1 Programme Study Centre Performs the following Major Functions:
1. Counselling: Face-to-face counselling for the courses will be provided at the Study Centres /Programme
Study Centres. Generally, there will be theory and practical counselling sessions for the entire programme
at the selected Programme Study Centre. The detailed programme of the counselling sessions will be
prepared by the coordinator of the Study Centre. The on-line counselling shall be through e-learning
platform: SAFE. (www.ignouonline.ac.in/safe)(Safe and Assured Foods E-learning).
2. Library: For each course a set of suggested books will be available in the Study Centre library. The
students can refer these books during the working hours of the Study Centre.
3. Information and Advice: At the Programme Study Centre (PSCs), the students will get relevant
information regarding the courses offered by the university, counselling schedule, examination schedule,
etc. You will also get guidance in submitting various forms from time to time.
4. Interaction with Fellow-Students: The student gets an opportunity to interact with fellow students at
SCs/PSCs.
5. Telecounselling Facility: Some of the Programme study centers are equipped with the teleconference
reception facilities. You can participate in telecounselling session at your study centre.
1.9 Instructional System
The University follows multimedia approach in imparting instruction to its learners. It comprises:
• Self-instructional Learning (printed course material/on-line study material) packages.
• Supporting audio-video programmes.
• Face-to-face interaction with academic counsellors at Programme Study Centres and depending on
programme requirement at work centres.
• Practical exercises at designated institutions.
• Project Work in some programmes.
• Work-related field project/functional assignments as per programme requirements.
• Telecast of video programmes on the National Network of Doordarshan.
• Broadcast of audio programmes by All India Radio (selected stations).
1.10 Programme Delivery
The methodology of instruction in this University is different from that of the conventional Universities. The
Open University system is more learner-oriented, and the student is an active participant in the teaching and
learning process. Most of the instruction is imparted through distance rather than face-to-face communication.
The University follows a multimedia approach for instruction. It comprises:
8a) Self-instructional learning material: The written material for both theory and practical components
of the programme is supplied to the students in a group of blocks for every course (on an average of 4
blocks per course). A block which comes in the form of a booklet comprises 3 to 5 units. The study
material is available in print form and on e-learning platform (online at www.ignouonline.ac.in/safe) also.
b) Audio-Visual Material Aids: The learning package contains audio and video cassettes which have
been produced by the University for better clarification and enhancement of understanding of the course
material given to the student. A video programme is normally of 25-30 minutes duration. The audio tapes
are run and video cassettes are screened at the study centres during the hours of the counselling sessions.
The video programmes are telecast on National Network and Enrichment Channel of Doordarshan.
Some of the selected stations of All India Radio are also broadcasting the audio programmes. Students
can confirm the dates for the programmes from their study centres. The information is also provided
through the National Newspapers and IGNOU Newsletters sent to the students regularly.
c) Counselling Sessions: Normally counselling sessions are held as per the schedule drawn before hand
by the Programme In-charge. They are held on weekends, that is to say, Saturday and Sunday of the
week. There will be 20 theory and 60 practical counselling sessions for the entire programme at the
selected Programme Study Centre. The practical counselling sessions will cover the practical exercises
under the programme. The participation in practical counselling is compulsory as the experiments are
graded.
d) Teleconferences: Live Sessions are conducted via satellite through interactive Gyan Darshan Channel
from the University studios at EMPC, the schedule of which is made available at the study centres. The
learner will have to go to the nearest center at the scheduled time for taking benefit of this facility. A toll
free number telephone number 1800112345/011-29532844/011-29532845 has been provided to make
sessions interactive.
e) Gyan Darshan Educational Channel: A collaboration between MHRD, Prasar Bharti, IGNOU and
other organizations has resulted in launching DD Gyan Darshan, the Educational Channel of India. GD
signals can be conveniently received without any special equipment anywhere. Gyan Darshan has now
gone completely digital and expanded into a bouquet of channels namely GD-1, GD-2 and GD-3 ‘Eklavya’.
Educational programmes are contributed by major educational institutions such as IGNOU, UGC/CEC,
NCERT/CIET, Directorate of Adult Education, IITs and other educational/development organizations in
the country. Gyan Darshan transmissions uplinked from the earth station of EMPC-IGNOU, New Delhi
can be accessed all over the country throughout the year and round the clock without any break.
f) Gyan Vani: IGNOU has been offered FM Channel Radios in 40 cities and towns for education and
development. EMPC is the nodal agency for implementing the project. EMPC is also studying an
experimental proposal for global Gyan Vani. As many as 10 FM Radio Stations at Allahabad, Bangalore,
Coimbatore, Vishakhapatnam, Mumbai, Lucknow, Bhopal, Kolkata, Chennai and Delhi are already on
air. The detailed schedule can be accessed at IGNOU EMPC-Gyan DarshanWebsite http://
www.ignou.ac.in/gyandarshan%scindex.html.
g) Interactive Radio-Counselling: Interactive Radio-Counselling is a recent concept in distance learning
in India. Live counselling is provided on radio by invited experts. Students can ask questions right from
their homes on telephone. These sessions are conducted for an hour on Sundays from 189 radio stations
in the country. A toll free telephone number 1800 112345 has been provided for this purpose from
selected cities.
h) Practical Exercises: Practical exercises are held at designated institutions for which schedule is provided
by the Programme Centre Incharge. Attendance in practical sessions is compulsory.
The certificate, degrees and diplomas of this University are recognised and have the same status as those of
any other Central and State University in the country.
92 . UNIVERSITY RULES
The University reserves the right to change the rules from time to time. However, latest rules will be applicable
to all the students irrespective of year of registration.
2.1 Educational Qualifications Awarded By Private Institutions
Any educational qualification awarded by the Private Universities established under the provisions of the
“Chhattisgarh Niji Kshetra Vishwavidylaya (Sathapana Aur Viniyaman), Adhiniyam, 2002” cannot be
made the basis of admission to higher studies with IGNOU.
2.2 Incomplete and Late Applications
Incomplete application forms/Re-registration forms, received after due date or having wrong options of courses
or electives or false information, will be summarily rejected without any intimation to the learners. The learners
are, therefore, advised to fill the relevant columns carefully and enclose the copies of all the required certificates
duly attested by a Gazetted Officer. The form is to be submitted to the Regional Director concerned
ONLY on or before the due date. The application form sent to other offices of the University will not be
considered and the applicant will have no claim whatsoever on account of this.
2.3 Validity of Admission
Learners offered admission have to join on or before the due dates specified by the University. In case they
want to seek admission for the next session, they have to apply afresh and go through the admission process
again.
2.4 ‘Walk in Admission’ for Programmes
The candidates who are desirous of taking admission to any of the Programmes are required to approach the
concerned Regional Director at any time during office hours. The admission for these programmes will remain
open round the year; therefore, the candidates may get/submit the application forms as per the following
schedule:
For January Session:
1st June to 31st October (without late fee)
1st November to 30th November (with late fee of Rs. 200/-)
For July Session:
1st December to 30th April (without late fee)
1st May to 31st May (with late fee of Rs. 200/-)
All other schedules, viz., the submission of Examination Form, assignments and dates for examinations will
remain as notified by the University for all other programmes. The admission to programmes offered by the
SOA is made for January Session only. The students are requested to visit our website : www. ignou.ac.in or
please go to the or www.ignouonline.ac.in/safe or www.ignouonline.ac.in/soa regularly.
2.5 Simultaneous Registration
Students who are already enrolled in a programme of one year or longer duration can also simultaneously
register themselves for any certificate programme of 6 months duration. However, if there is any clash of dates
of counselling or examination schedule of the two programmes taken, University will not be in a position to
make adjustment.
102.6 Re-admission
The students who are not able to clear their programme within the maximum duration allowed can take re-
admission for additional time of 6 months duration.
The student has to make payment per course on pro-rata basis. The details of pro-rata fee and the Re-
admission Form is available at the Regional Centres for the courses which they have not been able to complete.
For further details, please see the website.
The students who fail to pay the prescribed full programme fee during the maximum duration of the Programme
will have to pay full fee for the missed years in addition to pro-rata course fee for re-admission.
2.7 Foreign Students
Foreign students residing in India are eligible to seek admission in IGNOU programmes who have valid
student visa for the minimum duration of the programme. Such students are required to remit the fee at par
with foreign students (fee structure of foreign students could be downloaded from the website www.ignou.ac.in).
Admission of foreign students residing in India will be processed by the International Division of the University
after ensuring their antecedents from the Ministry of External Affairs/Ministry of Human Resource Development.
Programmes with limited number of seats are not offered for foreign students.
2.8 Reservation
The University provides reservation of seats for Scheduled Castes, Scheduled Tribes, Wards of Defence
personnel and Physically Handicapped students as per the Government of India rules.
2.9 Refund of Fee
Fee once paid will not be refunded under any circumstances. It is also not adjustable against any other
programme of this University. However, in cases where University denies admission, the programme fee will
be refunded after deduction of registration fee through A/c Payee Cheque Only.
Fee once paid will not be refunded under any circumstances.
2.10 Counselling and Examination Centre
All study centres, Programme study centres, special study centres are not Examination centres. Practical
Examination need not necessarily be held at the centre where the learner has undergone counselling or
practicals. Regular counselling sessions will be conducted at the learner support centres provided the number
of learners for a particular course is equal to or more than 10. If the number is less than 10, then, in place of
regular counselling , intensive counselling sessions will be held which essentially means that 40% of the
numbers of prescribed counselling sessions are to be conducted within a week’s time.
2.11 Change/Correction of Address and Study Centres
There is a printed card for change/correction of address and change of Study Centre, which will be dispatched
along with the study material. In case there is any correction/change of address, the learners are advised to
make use of the format available in the Programme Guide and send it to the Regional Director concerned who
will forward the request after verifying the student’s signature to Student Registration Division (SRD) and
Student Evaluation Division (SED), Maidan Garhi, New Delhi – 110068. Request received direct will not be
entertained. They are advised not to write letters to any other officer in the University in this regard. Normally,
it takes 4-6 weeks to effect the change. Therefore, the students are advised to make their own arrangements
to redirect the mail to the changed address during this period. Counselling facilities are not available for all
Programmes at all the Centres. As such, students are advised to make sure that counselling facilities are
available, for the subject he/she has chosen, at the new centre opted for. Request for change of Study Centre
is normally granted subject to availability of seats for the programme at the new centre asked for. Change of
Address and Study Centre is not permitted until admissions are finalised.
112.12 Change of Region
When a student wants transfer from one region to another, he/she has to write to that effect to the Regional
Centre from where he/she is seeking a transfer marking copies to the Regional Centre where he/she would
like to be transferred to and also to Registrar, Student Registration Division (SRD) and Student Evaluation
Division (SED), IGNOU, Maidan Garhi, New Delhi-110068. The Regional Director from where the student
is seeking the transfer will transfer all records including details of fee payment to the Regional Centre where
the student is going, under intimation to the Registrar, Student Registration Division (SRD) and Student Evaluation
Division (SED) and the student.
2.13 Change of Medium
Change of Medium is permitted within 30 days from the receipt of first set of course material in the first year
ONLY, on payment of Rs. 100/- plus Rs.150/- per 2/4 credit courses and Rs. 300/- per 6/8 credit course for
undergraduate courses and Rs. 300/- per 2/4 credit course and Rs.600/- per 6/8 credit course for Master
degree programme by a Demand Draft drawn in favour of IGNOU payable at New Delhi. The request for
change of medium should be addressed to Registrar, Student Registration Division (SRD) and Student Evaluation
Division (SED), IGNOU, Maidan Garhi, New Delhi-110068. The student is required to return the study
material already received from The Registrar, Material Production and Distribution Division ( MPDD) by
registered post or in person.
2.14 Study Material and Assignments
The University sends study material and assignments wherever prescribed to the students by registered post
and if a student does not receive the same for any reason whatsoever, the University shall not be held responsible
for that. In case, a student wants to have assignments, he can obtain a copy of the same from the
Study Centre or Regional Centre or may download it from the IGNOU website: www.ignou.ac.in. In
case of non-receipt of study material, students are required to write to the Registrar, MPDD, IGNOU,
Maidan Garhi, New Delhi – 110068. Complain can be registered through e-mail at mpdd@ignou.ac.in
Registrar, MPDD.
2.15 Official Transcripts
The University provides the facility of official transcripts on request made by the learners on plain paper
addressed to the Registrar, Student Evaluation Division (SED), IGNOU, Maidan Garhi, New Delhi – 110068.
A fee of Rs. 100/- per transcript payable through DD in favour of IGNOU is charged for this purpose. The
students are required to pay Rs.300/- in case of request for sending transcript outside India.
2.16 Disputes on Admission and other University Matters
The place of jurisdiction for filing of a Suit if necessary will be only at New Delhi/Delhi.
2.17 Recognition
IGNOU Degrees/Diplomas/Certificates are recognized by all member Universities of Association of Indian
Universities (AIU) and are at par with Degrees/Diplomas/Certificates of all Indian Universities/Institutions, as
per UGC Circular letter No. F.1-52/2000 (CPP-II) dated May 5, 2004 and AIU Circular No. EV/11 (449/
94/176915-177155 dated January 14, 1994.
2.18 Scholarships and Reimbursement of Fee
Reserved categories, viz. Scheduled Castes/Scheduled Tribes and Physically Handicapped candidates have
to pay the fee at the time of admission to the University along with other general category candidates. Physically
Handicapped candidates admitted to IGNOU are eligible for Government of India Scholarship. They are
advised to collect scholarship forms from the respective State Government’s Directorate of Social Welfare or
Office of the Social Welfare Officer and submit the filled-in forms to them through the concerned Regional
Director of IGNOU.
12Similarly, candidates belonging to SC/ST have to submit their scholarship forms to the respective Directorate
of Social Welfare of their State or the Office of the Social Welfare Officer through the concerned Regional
Director of IGNOU for reimbursement of programme fee.
Scholarship scheme of National Centre for Promotion of Employment of Disabled People ( NCPEDP) for
Post Graduate level programmes is applicable to the students of this University also. Such students are advised
to apply to awarding authority.
2.19 Term-end Examination
In order to appear in the Term-end Examinations, the learners are required to fill in the Term-end Examination
form available in the Programme Guide and at the Regional Centres, Programme Study Centres and SED
(IGNOU Hqrs.) The students are specifically instructed to send Examination Forms to Registrar (SED)
within the stipulated dates. The Examination form can also be submitted on-line through IGNOU web-site
www.ignou.ac.in.
2.20 Student Support Services
The students are advised to go to the “Student Zone” at the home page of the IGNOU ( www.ignou.ac.in).
The Student Service Centre at the IGNOU Headquarters, Maidan Garhi, provides support to the students in
person as well as through correspondence and e-mail (ssc@ignou.ac.in, 91-29535714, 29533869, 29572513
Fax: 29533129).
3. SCHOOL OF AGRICULTURE
The School of Agriculture (SoA) was established in 2005 with a mission to improve and sustain the quality of
human life and productivity of Agriculture and Allied Sectors through Open and Distance Learning. It aims to
improve out-reach of agriculture education for rural masses particularly in remote, ecologically and socio-
economically marginalized areas through academic, continuing and extension programmes. The objective is to
strengthen human resource base through quality education and generate an army of trained manpower in
agriculture through ODL in consonance with the national policies and market environment. It also aims to
produce entrepreneurial skills and opportunities for life-long learning. The School is developing programmes
in collaboration with various national and international organisations like Ministry of Agriculture & Cooperation,
Ministry of Food Processing Industries, Ministry of Rural Development, Agricultural and Processed Food
Products Export Development Authority (APEDA), Central Silk Board (CSB),. International Network for
Bamboo and Rattan (INBAR), Commonwealth of Learning (COL) and Consultative Group on International
Agricultural Research (CGIAR).The vision of the school is to extend outreach of agriculture education by
harnessing convergence between ODL and conventional system through national and international linkages.
Objectives
• To strengthen the human resource in agriculture and allied sectors through ODL;
• To provide equitable qualtity education in agriculture to marginalized and disadvantaged groups;
• To enhance knowledge, skills and entrepreneurial capabilities for livelihood security;
• To use ICT for improving outreach and effectiveness of distance education in agriculture;
• To conduct research in agriculture and emerging areas for effective technological transfer and adoption;
• To establish National and International linkages in agriculture education and knowledge managment for
sustainable development;
• To plan and conduct research and training through ODL in agriculture production and managment systems
under different locations including NE region; and
• To develop and maintain an open repository of agricultural educational resources.
133.1 Programmes on Offer
(a) PG Programmes
1. Ph.D. in Agriculture Extension (Ph.D AgE)
2. Ph.D. in Dairy Science and Technology (PHDDR)
3. PG Diploma in Food Safety and Quality Management (PGDFSQM)
4. PG Diploma in Plantation Management (PGDPM)
5. PG Certificate in Agriculture Policy (PGCAP)
(b) Diploma Programmes
6. Diploma in Value Added Products from Fruits and Vegetables (DVAPFV)
7. Diploma in Dairy Technology (DDT)
8. Diploma in Meat Technology (DMT)
9. Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds (DPVCPO)
10. Diploma in Fish Products Technology (DFPT)
11. Diploma in Watershed Management (DWM)
(c) Certificate Programmes
12. Certificate in Organic Farming (COF)
13. Certificate in Sericulture (CIS)
14. Certificate in Water Harvesting and Management (CWHM)
15. Certificate in Poultry Farming (CPF)
16. Certificate in Beekeeping (CIB)
(d) Awareness Programmes
17. Awareness Programme on Dairy Farming for Rural Farmers
18. Awareness Programme on Value Added Products from Fruits and Vegetables
19. Certificate Programme on Integrated Pest Managment Technology on Potato Cultivation (CIPMT-
Non Credit)
20. Short Term Training Programme for Farmers of Betel-vine
3.2 Programmes under Development
(a) PG Programmes
1. Masters in Agri-Business Management
2. PG Diploma in Agriculture Policy (PGDAP)
3. PG Diploma in Food Technology (PGDFT)
(b) Vocational and Entrepreneurial Programmes
4. Diploma in Animal Husbandry
5. Certificate in Bamboo Use, Technologies & Enterprise Development
6. Certificate in Rattan Use, Technologies & Enterprise Development
144. POST GRADUATE DIPLOMA IN FOOD SAFETY AND QUALITY
MANAGEMENT
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.
The PG Diploma has been developed in collaboration with the Agricultural and Processed Food Products
Export Development Authority (APEDA), Ministry of Commerce, Government of India. This programme is
expected to meet the increasing human resource requirements for food safety and quality management
professionals in the agriculture and food sectors.
4.1 Programme Objectives
The core objective of the PG diploma programme is to prepare professionals for development, implementation
and auditing of Food Safety and Quality Management Systems in the country. 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 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 in 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):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
4.2 Programme Structure
The PG diploma consists of eight courses as outlined in the following table.
15Programme Structure of Post Graduate Diploma in Food Safety and Quality Management
Sl. Course Title of the Course Nature of Credits
No. Code the Course T+P =
1. MVP-001 Food Fundamentals and Chemistry Theory 4 +0=4
2. MVPI-001 Food Microbiology Integrated 2+2=4
(T +Prac.)
3. MVP-002 Food Laws and Standards Theory 4+0=4
4. MVP-003 Principles of Food Safety and Quality Management Theory 4+0=4
5 MVP-004 Food Safety and Quality Management Systems Theory 4+0=4
6. MVPL-001 Food Safety and Quality Auditing ( Practical ) Practical 0+4=4
7. MVPL-002 Chemical Analysis and Quality Assurance Practical 0+4=4
8. MVPP-001 Project Work Project Work 0+4=4
4.3 Syllabus of the Programme
Code : MVP- 001 COURSE 1 - FOOD FUNDAMENTALS AND CHEMISTRY
(4+0: Theory Course)
S.No. Block & Unit
Block 1 Introduction to Food Science
Unit 1 Food Basics
Unit 2 Food from Plant Sources
Unit 3 Food from Animal Sources
Unit 4 Other Foods
Block 2 Food Chemistry
Unit 5 Water
Unit 6 Carbohydrates
Unit 7 Proteins and Enzymes
Unit 8 Lipids
Unit 9 Vitamins and Minerals
Unit 10 Food Additives
Block 3 Food Analysis
Unit 11 Sampling Techniques of Food Products
Unit 12 Physical and Chemical Analysis of Foods
Unit 13 Instrumentation in Food Analysis
Unit 14 Sensory Evaluation of Food Products
16Block 4 Food Processing and Preservation
Unit 15 Introduction to Food Preservation and Processing
Unit 16 Food Packaging
Unit 17 Waste Management in Food Processing Industry
Code : MVPI- 001 COURSE 2 - FOOD MICROBIOLOGY (2+2: Integrated Course )
S.No. Block & Unit
Block 1 Fundamentals of Food Microbiology
Unit 1 Introduction to Food Microbiology
Unit 2 Food Contamination and Spoilage
Unit 3 Food Borne Diseases
Unit 4 Beneficial Roles of Micro-Organisms
Block 2 Analytical Techniques in Microbiology
Unit 5 General Techniques of Detection and Enumeration of Micro-organisms in Food
Unit 6 Screening and Enumeration of Spoilage Micro-organisms in Food
Unit 7 Detection of Pathogens in Food
Unit 8 Rapid Detection Technique for Food Micro-organisms
PRACTICAL EXERCISES
Experiment No. Name of Experiment
Experiment 1 Introduction to the Basic Microbiology Laboratory Practices
Experiment 2 Cleaning and Methods of Sterilization
Experiment 3 Cultivation and Sub-culturing of Microbes
Experiment 4 Staining Techniques
Experiment 5 Standards Plate Count Method
Experiment 6 Direct Microscopic Examination of Foods
Experiment 7 Enumeration of Fungi (Yeasts and Molds)
Experiment 8 Assessment of Air using Surface Impingement Method
Experiment 9 Assessment of Surface Sterilization using Swab and Rinse Method
Experiment 10 Detection of Coliforms and Indicator Organisms (1) Most Probable Number
Experiment 11 Detection of Coliforms and Indicator Organisms (2) Confirmed and Completed
Tests, Membrane Filter Techniques
Experiment 12 Interpretation of Microbiological Data and its Inferences
Appendix 1 Staining Reagents
Appendix 2 Microbiological Media
17Code : MVP- 002 COURSE 3 - FOOD LAWS AND STANDARDS (4+0 : Theory Course)
S.No. Block & Unit
Block 1 Indian Food Regulatory Regime
Unit 1 Prevention of Food Adulteration Act and Rules
Unit 2 Food Safety and Quality Requirements
Unit 3 Food Safety and Standard Act, 2006
Unit 4 Essential Commodities Act, 1955
Block 2 Global Scenario
Unit 5 Codex Alimentarius Commission (CAC)
Unit 6 WTO Implications
Unit 7 Other International Standard Setting Bodies
Block 3 Export and Import Laws and Regulations
Unit 8 FTDR Act, 1992 and Foreign Trade Policy
Unit 9 Export (Quality Control and Inspection) Act, 1963
Unit 10 Export Regulations and Promotion Bodies
Unit 11 Plant and Animal Quarantine
Unit 12 Customs Act and Import Control Regulations
Block 4 Other Laws and Standards Related to Foods
Unit 13 Other Laws Related to Food Products
Unit 14 Voluntary National Standards: BIS and AGMARK
Unit 15 National Agencies for Implementation of International Food Laws and Standards
Unit 16 Food Labelling
Code : MVP- 003 COURSE 4 - PRINCIPLES OF FOOD SAFETY AND QUALITY
MANAGEMENT (4+0: Theory Course)
S.No. Block & Unit
Block 1 Food Safety and Quality Management Systems
Unit 1 Introduction to Food Safety
Unit 2 Food Safety System
Unit 3 Total Quality Management
Unit 4 Project Management
Block 2 Risk Analysis
Unit 5 An Introduction to Risk Analysis
Unit 6 Risk Management
Unit 7 Risk Assessment
Unit 8 Risk Communication
18Block 3 HACCP
Unit 9 History, Background and Structure of HACCP
Unit 10 HACCP Prerequisites and Good Hygienic Practices
Unit 11 Principles and Implementation of HACCP
Unit 12 Case Studies on HACCP
Block 4 Other Food Safety Practices
Unit 13 Good Agriculture Practices, Good Animal Husbandry Practices and Good
Manufacturing Practices
Unit 14 Good Retail Practices, Good Transport Practices and Nutrition Labelling
Unit 15 Traceability Studies
Code : MVP- 004 COURSE 5 - FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS
(4+0 :Theory Course)
S.No. Block & Unit
Block 1 Management Systems, Auditing and Accreditation
Unit 1 Introduction to Management Systems
Unit 2 Auditing
Unit 3 Standardization and Accreditation
Block 2 ISO 9001:2000/2008
Unit 4 ISO 9001:2000/2008 - An Overview
Unit 5 ISO 9001:2000/2008 - Structure
Unit 6 Clause wise Interpretation of ISO 9001:2000
Unit 7 ISO 9001:2000/2008 - Case Studies
Block 3 ISO 22000:2005
Unit 8 ISO 22000:2005 - An overview
Unit 9 ISO 22000:2005 - Structure
Unit 10 Clause wise Interpretation of ISO 22000:2005
Unit 11 ISO 22000:2005 - Case Studies
Block 4 Laboratory Quality Management System
Unit 12 An Overview and Requirements of ISO 17025
Unit 13 Requirements Specific to Food Testing Laboratories - Physical and Chemical
Parameters
Unit 14 Requirements Specific to Food Testing Laboratories - Biological Parameters
Unit 15 General Topics: Related to Food Testing Laboratories
19Block 5 Retailer Standards
Unit 16 BRC Food and BRC/IoP Standards - An Overview
Unit 17 International Food Standard (IFS)
Unit 18 SQF 1000 and SQF 2000
Unit 19 Global GAP and India GAP
Code : MVPL -001 COURSE 6 - FOOD SAFETY AND QUALITY AUDITING
(0+4: Practical Course)
Experiment No. Name of Experiment
Experiment 1 Visit to a nearby Food Establishment
Experiment 2 GHP and GMP in a Food Factory
a) Identifying the Key Focus Areas for GHP & GMP
b) Identifying Gaps in its Implementation
c) Closure Plans for Identified Gaps in a Food Factory/ Food Outlet
Experiment 3 Developing the Process Flow for the Food Establishment Including all the
Inputs, Outputs and Interim Loops
Experiment 4 Development of Methodology (Decisions Trees) as per Clause 7.4.4 of ISO
22000 for a Food Establishment
Experiment 5 Developing FSMS (Module 1)
a) Data Collection and Hazard Identification (Physical, Chemical and
Biological)
b) Hazard Analysis (Using FMEA Technique for Risk Assessment)
Experiment 6 Developing FSMS (Module 2)
a) Development of OPRP (Operational Pre-requisite Programme) and
Development of HACCP Plan (Critical Limits including Rationale for
Limits), Monitoring Procedure, Correction and Corrective Measures
b) Managing Unsafe Product
Experiment 7 Developing FSMS (Module 3)
a) Verification and Validation of Control Measures (OPRP and HACCP
Plan) as per Codex Guidelines on Validation
b) Emergency Situation, Preparedness and Response Plan
c) Communication (External and Internal)
Experiment 8 Developing FSMS (Module 4)
Traceability System as a Tool for, Recall/ Withdrawal (ISO 22005:2007)
Experiment 9 Application of ISO 9001 Model
a) Understanding Process Approach
b) Defining Quality Policy and Objectives
c) Correction, Corrective Action and Preventive Action
d) Continual Improvement
20Experiment 10 Food Laws (Module 1)
Identification of Legal Requirements for following Food Groups/Products/
Standards:
a) Fruits and Vegetable Products
b) Dairy Products
c) Meat and Meat Products
d) Cereal/Pulses/Oil Seeds Products
e) Fish and Sea Foods
f) Ready to Eat Foods
Experiment 11 Food Laws (Module 2)
Hygienic Requirements for Manufacturing Premises as Prescribed by Law
Experiment 12 Food Laws (Module 3)
Design a Label for any Food Product
Experiment 13 Matrix Preparation to Find Correspondence between ISO 22000, HACCP
Series and BRC and any other Related Standard (Food Retail Management –
Basic Requirements)
Experiment 14 Understanding ISO 17025 Requirements for 9001 and Clause 8.3 in ISO
22000:2005
Experiment 15 Audit Planning
a) Role and Responsibilities of Auditors and Lead Auditors and Pre-audit
Information Required to Plan the Audit (Module 1)
b) Preparation of an On-site Audit Plan that is Appropriate to the Audit
Scope (Stage 1 and Stage 2) (ISO:22003 and 17021) (Module 2)
Experiment 16 Produce and Audit Checklist Including Salient Features of ISO 9001 and
FSMS 22000 (Module 3)
Experiment 17 Document Review as per the Case Study (Module 4)
Experiment 18 Auditing (Module 5)
a) Conducting the Opening Meeting and Closing Meeting (as per
ISO:19011)
b) Establishing Qualification Criteria for Auditors and Lead Auditors (ISO
17021 and ISO 22003 for a Food Industry)
Experiment 19 Mock Audit Exercise to Develop Interpersonal Skills Information Gathering
Techniques and Exercising Objectivity in the Review of Evidences Collected
(Module 6)
Experiment 20 Post Audit Activities (Module 7)
a) Report Writing, including Writing Valid, Factual and Value adding Non-
conformity Report
b) Proposals for Corrective Action and Follow Up
21Code : MVPL-002 COURSE 7 - CHEMICAL ANALYSIS AND QUALITY ASSURANCE
(0+4: Practical Course)
Experiment No. NAME OF EXPERIMENT
Experiment 1 Calibration of Glassware
Experiment 2 Preparation of Standard Volumetric Solutions
Experiment 3 Determination of Moisture in Food Products by Hot Air Oven-Drying Method
Experiment 4 Determination of Moisture in Food Products Using Karl Fischer Titration Method
Experiment 5 Determination of Moisture in Food Products by Dean and Stark Method
Experiment 6 Determination of Protein Content in Food Products By Kjeldahl Method
Experiment 7 Determination of Crude Fat in Foods by Soxhlet Extraction Method
Experiment 8 Determination of Total Fat in Foods by Rose Gottleib Method
Experiment 9 Determination of Volatile Oil in Spices
Experiment 10 Determination of Starch in Cereal Grains by Acid Hydrolysis Method
Experiment 11 Determination of Starch in Cereal Grains by Glucoamylase Method
Experiment 12 Determination of Crude Fibre in Food Sample
Experiment 13 Determination of Total Ash Content in Food Products
Experiment 14 Determination of Acid Insoluble Ash in Food Products
Experiment 15 Determination of pH of Food Products by Using pH Meter
Experiment 16 Determination of Free Fatty Acids and Acid Value in Oils and Fats
Experiment 17 Determination of Unsaponifiable Matter in Oils and Fats
Experiment 18 Determination of Melting Point or Solidification Point of Oils and Fats
Experiment 19 Determination of Refractive Index of Oils and Fats
Experiment 20 Determination of Specific Gravity of Oils and Fats
Experiment 21 Determination of Titre Value of Oils and Fats
Experiment 22 Determination of Colour of Oils and Fats by Lovibond Tintometer
Experiment 23 Determination of Iodine Value in Oils and Fats
Experiment 24 Determination of Saponification Value in Oils and Fats
Experiment 25 Determination of Acetyl Value and Hydroxyl Value in Oils and Fats
Experiment 26 Determination of Allyl Isothiocyanate in Mustard Oil
Experiment 27 Determination of Reichert Meissl (RM) Value and Polenske Value (PV) in Oils
and Fats
Experiment 28 Determination of Peroxide Value of Oils and Fats
Experiment 29 Determination of Sodium Chloride Content in Butter
Experiment 30 Determination of Gluten Content in Wheat Flour
Experiment 31 Determination of Sorbic Acid in Food Products
Experiment 32 Determination of Copper, Zinc, Lead and Cadmium in Food Products by Atomic
Absorption Spectroscopy
Experiment 33 Determination of Cholesterol Content in Ghee by GC
22Experiment 34 Determination of Vitamin A Content in Ghee by HPLC
Experiment 35 Sensory Evaluation Laboratory
Experiment 36 Selection of Sensory Panelists
Experiment 37 Sensory Evaluation of Food Products–Hedonic Rating Test
Experiment 38 Judging of Milk
Code : MVPP-001 COURSE 8 ( 0+4: Project Work)
a) Objective: Study implementation of QMS/FSMS in Food Establishments. This could be undertaken in
establishments like: Manufacturing, Hospitality, Retail and Street food hawkers. The suggestive list of
topics are as follows:
List of Suggestive Topics:
1. Study on effective implementation of correction, corrective action and preventive actions as per QMS
in an organization.
2. Study on implementation of process approach as required by QMS in a organization.
3. Study of GHP of street food hawkers (Minimum 4 hawkers in one location) and report the
recommendations for implementation.
4. Study of GMP in different food industries (organized and unorganized) in different food groups.
5. Development of Training Modules for workers on GMP & GHP.
6. Development of Training Modules for middle management : Internal Audit and concept and Implementation
of HACCP.
7. Study on compliance to legal and customer requirements related to food safety and hygiene in a Food
establishment.
8. Study on appropriate CCP identification for a food establishment as required by ISO 22000 clause
7.4.4.
9. Study on CCP Monitoring, corrective actions and verifications in a food organization and propose
improvement.
10. Food Safety and Standards Act: Study of existing food laws versus Food Safety and Standards Act
2006.
11. Study on different emergency situations affecting food safety in a food establishment and propose mitigation
plan.
12. Study on Internal communication in an organization for ensuring compliance to 22000 clause 5.6.
13. Study on External communication in an organization for ensuring compliance to 22000 clause 5.6.
14. Study on effective cleaning of equipment/machinery (food contact surfaces including food gloves) in a
food establishment.
15. Study on hygienic practices at raw material suppliers’ premises and recommendations for improvement.
16. Study on suitability of packaging material at various stages of processing (raw, intermediate and finished
product) as per prescribed standards.
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