Faculty of Food Safety and Quality®

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IGMPI Approvals & Accreditation : 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)
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Industry Certificate in Bakery Science and Technology


With rapid growth and changed eating habits of people, bakery products have gained popularity among masses. The bakery products which include bread and biscuit form the major baked foods accounting for over 82% of total bakery products produced in the country. The bakery industry in India enjoys a comparative advantage in manufacturing with abundant supply of the primary ingredients required by the industry.

In order to enhance the knowledge in the area of bakery products and the technologies, FFSQ, IGMPI has designed this programme of Bakery Science and Technology. This is undertaken through hands-on experience for testing of raw materials and finished product and preparation of bakery products

The aim of the course is to understand the process of different products, how their ingredients play a role in preparation of breads, cakes, biscuits, etc., their quality testing and how to modify products with desirable nutritional requirements. The course provides individuals with key knowledge of packaging, labeling, food safety and food laws that can be applied directly in existing products and also in development of new products of bakery.

The course has been designed for baking professionals, students aspiring to work in the field of bakery and confectionery, entrepreneurs, all involved in implementing and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.

Programme Structure

Module 1 : Introduction to bakery

Module 2 : Role of Bakery ingredient

Module 3: Quality testing of ingredients and Bakery Products

Module 4: Bread making process

Module 5: Cake making

Module 6: Biscuit

Module 7: Other bakery products

Module 8: Modification of bakery products for people with special nutritional requirements

Module 9: Production & quality of breakfast cereals, macaroni products and malt.

Module 10: Packaging and labeling

Module 11: Food safety and Food law

Module 12: Practicals – analysis of raw material and bakery products (Applicable for Regular and Part-time Modes only)

Module 13: Laboratory demonstration, practicals and instrument handling

Eligibility

Graduation in Science and Candidates appearing for the final year of Bachelor's degree/equivalent qualification exam or awaiting their results, are also eligible to apply.

Programme Duration

Minimum time in which a student can complete this certificate course is three months while a maximum of six months is allowed to complete the course.

Internship

All the efforts will be made in the form of 3 months internship to provide industrial exposure to the students pursuing PG Diploma in Regular & Part-time Modes with Food Companies so that they can have good practical knowledge beyond the classroom experience.

Registration

The registration dates for this bi-annual program run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective E-learning tools incorporated into the design of the webpage make the course lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.

Examination & Certification

IGMPI follows a credit system based on all all learning activities involved in studying for all PG Diploma, Executive Diploma and Certificate Programmes. Each of your modules is equal to 4 credits. To successfully complete the programme, you will have to earn all the credits assigned to your programme.

All the participants are obliged to timely submit completed assessment assignments (during the course, usually after every module) and appear for an online exam at the end of the course. After successful completion, the participants will be awarded Industry Certificate in Bakery Science and Technology by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate course material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

Placement Assistance & Corporate Relations

The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading Food and Agriculture companies across the globe.
The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

Future career prospects

Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the food industry, as there is a demand for trained food professionals. The information, guidance, practical training and completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of quality assurance executives, quality control executives quality managers, position in NPD team, food consultants, food journalism and many more.


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Programme Fee details

How to apply | View all IGMPI food programmes

For further enquiries, write to or call us on:
ffsq@igmpiindia.org / +91 8587838177 / 0120-4375280 / 0120-2427175

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