BAKERY AND PATISSERIE TECHNOLOGY

The bakery and confectionery world are, at present, in vogue. This module will broaden skills and knowledge using industry methods and processes in confectionery and chocolate. Students will be expected to a range of patisserie products for the luxury market to align both practical and academic attributes to enhance employability.

The contemporary bread production modules allows students to both produce the products, and study the technical aspects of typical bread and morning goods found on UK retailors' shelves. Where possible, automated food manufacture process is replicated by the students in the UCB bakery suite.

This module is designed to provide the students with an introduction to all the essential elements of professional pastry production, including working with tempered chocolate and boiled sugar. Students will be challenged to produce a contemporary plated dessert utilising standardised recipes and considering current market developments.

Ethical and financial pressures are driving the food industry to adopt cost-focused and environmentally responsible processes. You will learn about the key aspects of management and control in food production as well as the responsibilities and challenges facing food production managers. You will also explore customer buying behaviour and the type of market the food production unit will serve.

Why not become a control freak? This module will provide students with an introduction to quality assurance in relation to food manufacturing and industry techniques used to ensure quality. There will be a series of practical sessions designed to demonstrate the implementation of key quality systems. The assessment uses case study scenarios in a food manufacturing context to develop student's insight in relation to hazard controls, traceability and specification design. Quality Assurance in food manufacturing offers sought after wide and varied careers.

This module provides an insight into the key issues a new business needs to consider before starting up the enterprise. Emphasis is placed on students undertaking research into such areas as market trends, target audience, location analysis and resource requirements, in order to justify the customer demand and feasibility of their product/service. This module also provides an insight into the marketing communiction tools a new business employs in order to showcase their product/service to their target audience/s.

Food technologists and product developers need to understand the ingredients that can be incorporated into food products and how they relate to the formulation of new and innovative developments as well as improving existing products. This module will has a strong practical focus and with an industry led project you will be able to participate in a real life development opportunity. Alongside the practical element you will also study the theories of product development, and strategies for new products and product improvement and considerations around scale-up. This will include market trends and analysis, competitor reviews and benchmarking exercise.

Key functional bakery and patisserie ingredients are investigated by producing samples and using analytical science to understand and justify their role in baked goods.

You will study current issues and trends in food and nutrition by reading press articles and scientific reports, paying particular attention to the science of weight loss. In addition you will study buyer behaviour to see if it affects the popularity of certain market products.

You will learn more about the various functions and job roles in different sectors of the agri-food supply chain including agriculture, manufacture, distribution, food services and retail. This will broaden your knowledge of the food industry and enable you to investigate food resources, climate and seasonal effects, food waste and environmental control.

You will study the principles, control and optimisation of processing systems, food handling, hygiene, refrigeration, mixing and blending. You will also investigate scientific principles and food preservation methods including heat treatments, chilling, drying, fermentation and chemical preservatives.

You will be required develop a new product with a 6,000 article supported by a poster presentation. You will be supported throughout this project with regards to key research by an appointed tutor.

You will have the opportunity to engage in an independent research project of your choice. You will have support with preparing your proposal and understanding the competent characteristics of good research. An appointed tutor will help guide you through this important and rewarding process.