Baking science and technology

You'll be coached in the art of individualism for the design and technology of artisan chocolate whilst being aware of client demands and the current market situation. On this course you'll attend industry events and guest lectures from professionals. You'll have the opportunity to design and finish products and study the raw materials.

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It will allow for raw material quality control analysis, introducing you to testing methods compatible to those used within industry. Read how to pay your fees as an undergraduate student. Foodology This module aims to familiarise you with the science and technology basis needed for the conversion of raw materials into food ingredients and the application of food ingredients in manufactured food products.

It will cover the foundation for confectionery production, manufacture, current market trends and demands, legislation and health and safety requirements. UCAS is the organisation responsible for managing applications to higher education courses in the UK.

The first part of the module establishes the history and scientific principles of food amd and preservation. Our Student Enterprise team can also help you start your own business and develop valuable entrepreneurial skills. This module also promotes effective principles and practice with respect of bakery design, plant layout and flow processes.

The University reserves the right to increase its fees in line with sscience to legislation, regulation and any government guidance or decisions.

Baking Science and Technology, by E. J. Pyler et al. | The Online Books Page

The module will give a general overview of the principles of the science of food, the factors which influence the quality amd food products and explores some current technologies employed in food processing and manufacture. Fees are shown for new entrants to courses, tefhnology each individual year of a course, together with the total fee for all the years of a course.

The module will equip you with the broad range of transferable skills necessary to meet the demands of the modern workplace.

These skills are essential in an ever-changing market place. You'll have the opportunity to design and finish products and study the raw materials.

Baking Science and Technology FdSc

The role of your tutor is to be your primary contact for academic and professional teechnology support. The fees for international students are reviewed annually and the University reserves the right to increase the tuition fees in line with the RPIX measure of inflation up to 4 per cent.

You can also drop in to see our Job Shop advisers, who are always available to help you take the next step in your search. Proximate and sensory analysis will form the major aspect of the laboratory analysis. Baking is a highly technical skill and a qualification in this field will make you an attractive prospect to employers.

Covering in more detail bread making processes — both modern and traditional and examining quality aspects of bread. Our collaborations continue to evolve and strengthen. You'll be required to complete an accredited training course appropriate for food handlers. It aims to lay the foundation for the basic scientific principles involved in food science, food analysis and bakery production. Bread, theory and analysis of production management This module introduces you to the exciting area of bakery production management, covering legislation, consumer trends and food safety.

Zcience 2 Food composition properties and analysis This unit builds on an understanding of the chemistry of biological molecules and applies these principles to explaining the nature, properties and behaviour of particular food macromolecules.

Teaching and learning The course focuses on elements of blended learning which will combine practical input, guest lectures, field trips and support through the Virtual Learning Environment. IELTS score of 6. Elaine specialises in Baking Health and Safety, Business leadership, environmental and quality management. You'll design and develop a product within the confines of an existing bakery and ensure that it is effectively packaged and labelled to meet modern day market and legislative requirements.

Prospects for promotion in baking are good, with options available to move into supervisory roles, production management roles or into an advisory role — depending on which area of bakery you specialise in. Bakers often work unsociable hours and shift work is common.

Creative confectionery This module builds on the level four module, Technology of Flour Confectionery. Course Enquiries - UK Tel: Find the full list and other useful information on our scholarships page.

Possible fee changes The University reserves the right to increase its fees in line with changes to legislation, regulation and any government guidance or decisions.

This course covers foodology, artisan chocolate, technology of flour confectionery, packaging and labelling, bakery food science, and advanced bread technology.

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