Faculty of Food Safety and Quality®

011 45768446, +91 8130924488, 8587838177, 8130749005, 8448963304 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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Bakery products are an item of mass consumption in view of its low price and high nutrient value and have gained popularity among masses. Bread and biscuit accounts 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. The market is growing with high pace which is contributed by both organized and unorganized sector.

In order to enhance the knowledge in the area of bakery, FFSQ, IGMPI has designed this short term programme of Bakery. This is undertaken through a practical and theoretical aspect of bakery. The aim of the course is to understand the process and how their ingredients play a role. Quality parameters of the raw and finished products are elaborated. It includes preparation of bakery products like bread, cake and biscuit and its evaluation. The course provides individuals with key knowledge of packaging, shelf life and food laws that can be applied directly in existing products and also in development of new products.

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

Programme Structure

Module 1 : Role of bakery ingredients

Module 2 : Quality parameters of Raw materials

Module 3: Equipment used in product manufacture

Module 4: Assessment of Quality of products

Module 5: Cause and correction of defect in bakery products

Module 6: Bread spoilage

Module 7: Concept of Newer developments in manufacture of Bakery products

Module 8: Food laws

Module 9: Packaging

Module 10: Shelf life

Module 11: Practical “ testing of raw material and finished product.

Module 12: Preparation of bakery product like bread, cake and biscuit and its evaluation.


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

The total duration of this programme is 5 days.


The registration dates for this bi-annual executive programme run by the Institute are updated timely on the webpage. Effective E-learning tools incorporated into the design of the webpage make the course lectures, online live classes and study material easily accessible. This gives a 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 assignment and appear for examination at the end of the course. After successful completion, the participants will be awarded Certificate in Bakery by Faculty of Food Safety and Quality, IGMPI.

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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 / 011 45768446, +91 8130924488, 8587838177, 8130749005, 8448963304

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