' Bakery Science and Technology Programmes Delhi NCR,Hyderabad-FFSQ

IGMPI is conferred with ASSOCHAM Services Excellence Award 2017: Our Directors Mr Syed S. Abbas & Mrs Rafat Abedi, Chief Advisor Dr Mahesh Gupta, Advisor Mr Amitabh Srivastava are being honoured by the Chief Guest & Honorable Member of Parliament Dr. Udit Raj

(L-R) Seetaraju Gembali, Managing Director, GSR Pharma Research; Vinod Arora, Principal Advisor, IGMPI (Moderator); Dr Girish Jain, President, Research & Development, Alkem Laboratories and Pramod Pimplikar, Managing Director, Shalina Laboratories

Maneuver your growth through adequate food safety knowledge

Maneuver your growth through adequate food safety knowledge

Where food safety is a culture, Maneuver your growth through adequate food safety knowledge

Where food safety is a culture, Maneuver your growth through adequate food safety knowledge

 

Bakery Science and Technology Programmes

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 countrys 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

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