Course overview

The Science of Baking course will provide an in-depth introduction to the science of baking, including a detailed overview of the physical and chemical processes underlying the baking process. Through three days of campus workshops hosted by the University of Reading, featuring speakers from academia and industry, you will also explore the cutting-edge technologies, science and processes used in various baking applications.

After completing this course, you will have an extremely wide-ranging understanding of baking science, including concepts like rheological and texture testing, measurements of bread structure, dough mixing, and the creation of novel textures in baked goods. The course will also feature a discussion of gluten structure and functionality in baking, including gluten-free products, which has taken on a great deal of importance in light of current market trends for consumers.

This course would be of direct usefulness to professionals involved in the production of baked goods at any stage of the supply system, but also those working in product development or retail.

Learning outcomes

On completion of the course, participants should be able to understand the principles of the science of baking. In particular, they should be able to discuss:

  • Physical and chemical mechanisms in baking
  • Gluten structure and functionality in baking
  • Flour and dough quality testing related to baking
  • Rheological and texture test methods to assess the performance of dough and bread
  • Measurement and imaging of bread structure
  • Dough mixing and the creation of novel textures in bread
  • Structure and functionality of improvers in baking
  • New developments in baking technology

 

Additional Course Information

Previous Speakers

 

Speaker

Affiliation

Presentation Title

Peter Belton

University of East Anglia

Gluten molecular structure & mechanisms of elasticity in relation to baking

Stanley P. Cauvain

BakeTran

Creation and control of bubble structure in bread through mixing and processing

Bogdan Dobraszcyk

University of Reading

Measurements for wheat and flour for baking quality

Eimear Gallagher

Teasagc

Gluten free baking

Klaus Losche

University of Bremerhaven

Novel technologies in baking

Hans Moonen

CSM Netherlands

The role of improvers in breadmaking

Paola Tosi

University of Reading

Fermentation systems in baking

Martin Whitworth

Campden BRI

Bubble structure and imaging of baked products

 

Perten Instruments & Calibre Control

Practical demonstrations of measurements of baking quality, including imaging bubble structure

 

Key facts

Course Dates
TBC
Type/Duration
3 days campus workshops
Entry Requirements
Graduate level or relevant experience
Credits
0
Cost
£1000.00
Fee info
Discounts available for multiple bookings
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
CQFW Level
7
Course Provider
University Of Reading
Provider Reference Number
FZCD02
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
University of Reading
Cohort
AFTP Cohort
Course Logistics
The course is delivered over a period of three days of campus workshops hosted by the University of Reading consisting of presentations, facilitated discussions, seminars and practical sessions. Academic credit for this course may be obtained by completing a portfolio of professional learning.
Tutors
My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

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