Technical Papers


The Federation grants annual Scholarships to the students of CFTRI, Mysore, for their Post Graduation course in M.Sc. (Food Technology). The Federation has received few Investigation Reports prepared by the CFTRI students in fulfillment for their award of the degree of M.Sc. in Food Technology. Copies of the following Investipation Reports are available in the office of the FBMI3

  • Effect Of Various Syrups On Biscuit Quality
  • Protein Enrichment Of Cookie Flour With Bengal Gram Dhall Flour
  • Replacement Of Egg Proteins With Other Exogenous Proteins And Their Effect On Quality Of Cake
  • Effect Ofamulsifier Gels On Quality Of Biscuits
  • Functional Additives In Biscuits, Crackers And Cookies
  • Flexible Packaging Films In Biscuit Industry
  • Costing In Bakery Industry
  • Major Enzymes In Baking Industry
  • A Presentation At XIV Training Programme In Biscuit Manufactureing
  • Food Quality & Safety With ISO 9000 & HACCP
  • Mapl & Food Industry
  • Chemistry / Selection / QC For Fats And Oils In Biscuit Manufacturing
  • Food Emulsifiers
  • Wheat Flour
  • Revent World-Wide Representation
  • Role Of Yeast & Leavening Agents In Biscuit Manufacturing
  • Packing Material, Inks,Solvents & Adhesives
  • Advances In Packaging Materials & Technology
  • Enzymes In Bakery Segment
  • Flavours & Colours For Bakery Industry
  • Presentation of Course Material of the XV Training Program in Biscuit Manufacturing


About Us

Established in 1950, from gathering of CEOs of small, medium and large Biscuit manufacturing organizations in the country's capital city, the Federation of Biscuit Manufacturers of India, popularly known as FBMI has come to stay as the premier forum of the organized segment the biscuit industry in India

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