Professional Certification in Bakery Nutrition

The Professional Certificate in Bakery Nutrition has been designed to bridge the gap between traditional bakery science and modern nutrition principles. This program equips learners with the skills to understand the science of baking, evaluate nutritional composition, and develop innovative products that meet today’s health and wellness standards.

Through this certificate program, participants will:

• Gain insights into the role of bakery ingredients (flour, sugar, fats, leavening agents, improvers) in both product quality and nutrition.
• Learn the complete bread, cake, biscuit, and pastry-making processes with a nutritional perspective.
• Understand quality testing of ingredients and finished bakery products.
• Explore modification and fortification techniques to create low-fat, high-fiber, sugar-free, gluten-free, or protein-enriched baked foods.
• Gain knowledge of packaging, food safety, and labeling standards relevant to bakery products.

This professional program prepares learners for roles in industrial bakeries, FMCG companies, food innovation labs, hospitality sectors, and health-oriented ventures, while also encouraging entrepreneurship in the booming healthy bakery market.

Certified Study Resources:

Module 1: Introduction to Bakery Nutrition

• Fundamentals of bakery science
• Nutritional evaluation of bakery ingredients
• Role of carbohydrates, proteins, fats, and micronutrients
• Bakery nutrition trends

Module 2: Ingredient Science & Substitution

• Role of flour, sugar, fats, eggs, leavening agents
• Nutrient-dense substitutes: jaggery, coconut sugar, nut butters, flax egg, plant milks
• Fortification and enrichment (protein, fiber, vitamins, minerals)

Module 3: Quality Testing of Ingredients and Bakery Products

• Standards and specifications
• Physical, chemical, and sensory evaluation
• Shelf-life testing

Module 4: Vegan Baking

• Principles of egg-free baking (binding, structure, moisture)
• Dairy replacements: soy, almond, oat, coconut
• Vegan cakes, muffins, cookies, breads
• Nutritional aspects of vegan desserts

Module 5: Gluten-Free Baking

• Understanding gluten and its role in structure
• Alternative flours: millet, amaranth, sorghum, rice, buckwheat, almond, coconut
• Techniques for improving texture in gluten-free baking
• Recipes: GF breads, cookies, cakes, crackers

Module 6: Indian Baking Traditions

• History and evolution of Indian baked foods
• Atta-based biscuits and cookies
• Millet & jaggery cakes
• Indian savory baked snacks: khakhra, baked mathri, thepla chips
• Fusion desserts: baked rasgulla cheesecake, ragi gulab jamun muffins

Module 7: Functional & Therapeutic Baking

• Low-GI baking for diabetics
• High-protein bakery for athletes
• Fiber-rich bakery for gut health
• Skin- and hair-nourishing baked foods (collagen-supportive ingredients)

Module 8: Food Safety , Laws & Shelf Life in Bakery Nutrition

• Storage conditions and packaging
• Preservative-free shelf-life extension
• HACCP and hygiene in bakery

• HACCP, GMP, and hygiene in bakery
•  Indian food laws (FSSAI), international standards (ISO, Codex) 

Module 9: Entrepreneurship Development in Bakery Industry

• Starting a nutrition-focused bakery business
• Costing, pricing, and market strategies
• Innovation and sustainability in bakery

Eligibility

Graduates in any discipline are eligible for our Post Graduate Diploma, Executive Diploma and Professional Certification Programmes.

Programme Duration

The minimum duration to complete the Professional Certification programme is 6 months and maximum is 12 months.

Programme Mode

Registration is currently open for Online Live Classes/Part-time.

Programme Deliverables

A comprehensive study material for all the modules in hard copies ensuring the needs of the audience. The accompanying training material is appropriately aligned with the current Industry’s expectations.

• Interactive or online live sessions on all key areas of the programme giving all flexibility to the participants.
• Online Live Classes/Part-time for all the modules will be conducted on the weekends. Moreover, a doubt clearing session will also be scheduled before the examination.
• All the efforts are made by IGMPI faculty members to make the entire programme modules easily understandable.
• Assessment and evaluation for all the programme modules in order to enhance the levels of competencies and skills of the participants leading towards the objective of application in the job.
• At the end of each programme modules, the trainers shall obtain feedback from the participants using specially designed questionnaires.
• All learning and training delivery initiatives shall be conducted in English.

Assessment & Certification

All the participants are expected to appear for online assessment. After successfully qualifying the examination, the participants will be awarded Professional Certification in Bakery Nutrition by Centre for Nutrition and Dietetics Studies (CNDS), IGMPI. For all the above mentioned elaborate study resources, assessment test papers and case studies would be provided by the Institute from time to time. Details get updated on the website as well. The certification will be awarded after the required levels of knowledge, skills, professionalism and attitude are assessed through the IGMPI assessment process.

Placement Assistance & Corporate Relations

The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises 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 relations with the 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.

In recent months, the Institute has seen increasing participation from professionals employed at prominent agro and dairy industry leaders such as Amul, Mother Dairy, ITC Agri Business Division, Bonn Group of Industries, Gokul Refoils & Solvent LtdThe Baker’s Dozen., Hatsun Agro Product Ltd., and Country Style Foods Ltd.

Future career prospects

The Professional Certification in Bakery Nutrition offered by Centre for Nutrition and Dietetics Studies (CNDS), IGMPI prepares participants for a variety of industry roles. Graduates can pursue careers as Nutritionists, Feed Consultants, Quality Control Officers, bakery technologists, nutrition consultants, product developers, food quality specialists, entrepreneurs, or educators, contributing to a market increasingly shaped by health-conscious consumers and scientific innovation in government and non-government organizations, and consultants in dairy production and allied industries.

View Prospectus

Apply Online

Last date for submitting completed Application Form is 3^rd Sep 2025.

For further enquiries, call or write to us on:
18001031071 (Toll Free -9:00 am to 5:30 pm IST-except on Central Government holidays)/ info@igmpi.ac.in