Christopher Foxall

Christopher's Profile

Job title


Academic qualifications

NVQ Level 3 in Bakery, Level 3 in Assessing Vocational Achievement, BTEC Level 3 in Food Science and Manufacturing Technology, PG Cert in Education with Distinction

Job Role & Responsibilities

HE Lecturer


0121 232 4107


Joining the Royal Air Force on leaving school for 3 years, my bakery career started working as a baker in an In-Store Bakery. I completed my City & Guilds Level 2 & 3 in Bakery at University College Birmingham. After completing my Bakery Qualifications, I joined Rank Hovis, the UK's largest flour miller, providing flour to the baking industry, as a Bakery Technologist and was promoted to Technical Sales Manager which involved technical support for key accounts such as KFC, ASDA, Tesco, Morrisons, 3663, and Booker.

I also was responsible for the technical and product development support for ingredient manufacturer Holgran, which supplied a number of large and small bakeries around the UK and Ireland. This job role involved working in collaboration with international companies located in Italy, France and Germany and other parts of Europe to develop and bring to market new products for UK bakeries.

To expand my Product Development Skills, I joined Village Bakery in Wrexham as a Product Development Specialist, developing New Products from concept to launch for Marks and Spencer, including products such as the M&S Sourdough Crumpets & Ultimate Pancakes.

I joined University College Birmingham in January 2016 and started teaching on both Further and Higher Education Bakery Courses so have had a number of years experience teaching on all levels from 1-6.

• Over 15 years working in Baking Industry

• Experience in NPD, Technical Support Management and Ingredient Functionality


I teach on a range of the FdSc/BSc Bakery and Patisserie Technology (BPT) Degree modules including Artisan Bread, Bakery Science & Nutrition, Contemporary Bread and Bakery Product Design & Development.

I am also Year Manager for Level 4 BPT Programme

External engagements

• Fellow of Advance HE

• Alliance for Bakery Students and Trainees voluntary support for this organisation focused on supporting trainee bakers into the Baking Industry

Research interests and scholarly activity

  • Bakery Skills
  • Bakery Science
  • Food Nutrition
  • Food Manufacture
  • Ingredients and Technology

Birmingham College of Food

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