Institute of Good Manufacturing Practices India

  • Faculty of Food Safety and Quality®
  • Global accredited training & certification provider
  • Approved by Quality Council of India (QCI) & Accredited Vocational Institution of Ministry of HRD, Government of India
  • Approved Training Institute of Food Safety and Standards Authority of India (FSSAI)
  • Recognized by Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India
  • An ISO 9001:2015 Certified Organisation registered under The Societies Registration Act,1860 Government of India
  • Empanelled under Ministry of Horticulture and Food Processing, Government of Uttar Pradesh
  • Affiliated with Life Sciences and Food Industry Sector Skills Council (SSC) set up by National Skill Development Corporation (NSDC)
  • Conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD & ASSOCHAM Services Excellence Award 2017


BAKERY SCIENCE AND TECHNOLOGY PROGRAMMES

Bakery industry today has an important place in the industrial map of the country. Bakery products are an item of mass consumption in view of its low price and high nutrient value. They have now become essential food items of vast majority of population in India. Bakery involves application of techniques and methods to transform the raw ingredients into certain products like breads, cakes, biscuits, etc. Bakery products not only serve as ready to eat convenient food, but also help in increasing the utilization of surplus wheat produced in the country. The Indian bakery sector is dominated by Britannia, Parle, Sunfeast brand (ITC), Priyagold, Anmol, Biscuits, Cremica, Bonn and Harvest Gold

The Indian bakery industry is one of the biggest sections in the country's processed food industry. Bakery products, which include bread and biscuits, form the major baked foods accounting for over 82 per cent of the total bakery products produced in the country. It is dominated by the small-scale sector with an estimated 50,000 small and medium-size producers, along with 15 units in the organized sector.

This sector is growing well and can grow with more pace but at the same time facing several challenges, particularly arising from quality of products, limited variety of products and lack of trained people. To fill this gap, it is required to train the students and professionals in science of baking, role of ingredient, bakery machineries, hygiene and sanitation, bakery management, production methods, quality control and specifications. This helps them to understand the process, handle the trouble shoot, improve existing product and reduce cost without much effect on the quality of product.

In order to enhance the knowledge of students and professional in key areas of bakery, FFSQ, IGMPI have brought this course to develop individuals to meet the challenges of present and future.

Post Graduate Diploma in Bakery Science and Technology

Executive Diploma in Bakery Science and Technology