Bakery students have behind-the-scenes visit to AB Mauri Centre of Excellence
Young bakers from University College Birmingham were granted a unique look behind the scenes at one of the world's leading producers of bakery ingredients – and also met two former UCB students working there.
A group of 28 final year BSc Bakery and Patisserie Technology students were given the opportunity to meet with top industry professionals at the AB Mauri Centre of Excellence in Corby, Northamptonshire.
The internationally-renowned firm, a division of Associated British Foods (ABF), invited the group on a tour of the centre, where they had the chance to see the equipment used for product development and testing.
The students were given a presentation on bread and confectionery technology, examining some of the new discoveries made through research and development, as well as a presentation from AB Mauri's HR Director discussing career paths for graduates in the baking industry.
The young bakers then put their practical skills to the test in an analytical task, where they were presented with prepared samples of bread and cakes and challenged to identify faults with the products.
This was followed by a talk from Andrew Pollard, Managing Director at AB Mauri, encouraging the students to pursue careers within the baking industry.
And the evidence of the career opportunities available for the students was clear to see, with two UCB graduates - Hannah Parry and Laura Underwood - now working in research and development at the firm.
Hannah landed a position as a Bakery Research Technologist at AB Mauri having completed her BSc Bakery and Patisserie Technology at the College of Food in 2017, and she was later joined on the firm’s research and development team by classmate Laura.
The duo both spoke to current UCB students about the importance of their roles and how they had secured their positions, providing valuable tips on how to get into the industry.
College of Food lecturer Richard Wood, who helped to organise the visit, said: "The students were really engaged, everybody got involved. It covered a lot of details that the students are currently reading about, like sugar levels and enzymes in bread.
"The managing director has been impressed with our alumni and encouraged our current students to consider applying for future jobs.
"By taking students along to this kind of event, they can see there are real, valid graduate opportunities when they finish their course."
Check out our range of courses at UCB’s College of Food here.