In A First, IGNOU Launches A BSc Food Safety And Quality Management Degree

Indira Gandhi National Open University (IGNOU) has introduced a Bachelor’s degree programme in Food Safety and Quality Management, this course was launched by IGNOU’s School of Agriculture in Open and Distance Learning mode. IGNOU has taken an initiative in this programme to identify the growing need for a skilled workforce in the field of Food Safety and Quality Management. The official notification underlined that food-borne illnesses and food safety incidents have led to the enforcement of the Food Safety and Standards Act, of 2006. This act has increased the demand for qualified professionals in this area. 

In addition, global changes in food production, international trade, technological advancements, and heightened health awareness have significantly raised the demand for food safety and quality experts. The importance of food safety is now a priority for manufacturers, retailers, regulators, and consumers alike, as mentioned in the notification. 

What is the BSc food safety and quality management programme?

IGNOU is the first university to provide a Bachelor’s degree in food safety and quality management making this programme a unique endeavour, the curriculum has been designed to meet the educational needs of stakeholders in the food processing and food safety industries. The programme will be available from the July 2024 session and in both the January and July sessions. 

The Course Curriculum

This program includes a diverse set of courses designed to equip learners with a range of discipline-specific courses (DSC), minor discipline-specific courses, vocational, ability enhancement courses, interdisciplinary courses, skill enhancement courses, internship or dissertation, value-added, and research courses. Courses cover food science and food safety, food chemistry and nutrition, food microbiology and toxicology, post-harvest management of food produce, food safety and quality assurance, processing of agricultural produce, processing of animal produce, food safety and quality management system, food safety laws and regulations.

Eligibility Criteria 

• The minimum duration of the programme is three years under the Four Year Undergraduate Programme (FYUP).
• However, the candidate will have the flexibility of completing the programme within eight years.
• Students who have qualified for Class 12 with science or agriculture subject or its equivalent will be eligible.
• The annual fee for the course is Rs 6,000, in addition to a registration/development fee.

Job opportunities

Candidates who complete the programme can grab job opportunities as:

• Food safety team leader or member of the food industry or hospitality institutions
• Food safety officers or inspectors in regulatory bodies
• Auditors in certification and inspection bodies
• Trainer or counsellor in training or counselling bodies.
• Member of supply chain management team in retail chain or industry
• Self-employment as certifying professional, counsellor, trainer, auditor

The Impact of this Course 

The newly introduced program is expected to have an impact on India’s food industry and public health. As the food industry expands, the demand for skilled professionals to ensure food safety standards are met is increasing. It addresses the critical need by equipping students with the necessary knowledge and skills to improve food safety standards, implement quality management systems, and ensure regulatory compliance in the food processing and hospitality sectors.

IGNOU’s pioneering effort in launching the IGNOU BSc Food Safety and Quality Management demonstrates its commitment to focusing on critical industry needs and societal challenges, poised to become a cornerstone in developing skilled professionals who will contribute to public health and safety. 

The success of this IGNOU BSc Food Safety and Quality inspires other universities to introduce similar courses, fostering industry-academia partnerships and enhancing food safety standards across India’s food industry. As trained professionals enter the workforce, their contributions are expected to bolster public health initiatives and regulatory compliance efforts.