Food processing & preservation course is offered by niftem-t. The national institute of food technology, entrepreneurship and management, thanjavur (niftem-t) is a pioneer research and educational institution
DurationFood processing & preservation course is offered by niftem-t. The national institute of food technology, entrepreneurship and management, thanjavur (niftem-t) is a pioneer research and educational institution under the ministry of food processing industries, government of india. Dr. V. Subrahmanyan.
The mandate of the institute at its inception was to seek solutions for preserving high moisture paddy because the paddy harvest season in southern india coincided with the tail end of the south west monsoon.
Considering the vital importance of strengthening r & d efforts in the post-harvest processing, preservation and value addition of raw agricultural produce, the ministry of food processing industries (mofpi) strengthened and upgraded the pprc as a national institute in february 2008 and renamed as indian institute of crop processing technology (iicpt).
The honorable union minister of food processing industries has rechristened iicpt as indian institute of food processing technology (iifpt) on 31st march 2017. In its upgraded form, iifpt will focus on providing solutions to all food processing areas including fish, meat and dairy products processing through intensive research and development activities.
The National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T) is a pioneer Research and Educational Institution under the Ministry of Food Processing Industries, Government of India.
Dr. V. Subrahmanyan. an eminent scientist and founder Director, Central Food Technological Research Institute, Mysore, after his retirement, started PPRC in 1967 as R & D laboratory in the Modern Rice Mill complex of Thanjavur Co-operative Marketing Federation (TCMF) at Tiruvarur, Tamil Nadu, India under the dedicated leadership and the able guidance of late.
The mandate of the Institute at its inception was to seek solutions for preserving high moisture paddy because the paddy harvest season in Southern India coincided with the tail end of the South West monsoon.
ISO 22000:2018, Food safety management systems – Requirements for any organization in the food chain, sets out the requirements for a food safety management system.
Food Safety Management course is offered by IHSM for all skill level. We continuously work and are committed towards the protection of people and environment around us.
HABC Level 2 International Award in HACCP for Catering course is offered by HSEI. HSEI was founded by a team of HSE professionals with international experience to offer world-class qualifications in Workplace Safety, Occupational Health, Food Safety, Occupational Hygiene
HACCP or Hazard Analysis Critical Control Points Certification, is an internationally-recognized food safety certification program designed to prevent poor hygiene and contamination in the production of foods.
ISO 22000:2018 course is offered by Safe Quality Food. This training is recommended for the Managers, Supervisors and QA team of organizations that are in the process implementation or are certified for the above standards.
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