Food is a basic necessity, but the delivery of food products that meet customers' expectations is the lifeblood of any food and beverage producer and retailer. Human senses are critical in our appreciation of food and drink. The evaluation of consumer preferences and the overall quality of food underpins all food development work and the ability to analyse food effectively and within established standards is paramount. This module allows you to explore how our senses work, applying them to scientific testing and consumer acceptance of food products and ensuring their quality and shelf life. You will learn about the physiology and psychology of food evaluation, the methods employed by sensory scientists to determine acceptance and food quality, while understanding the importance of effective methodology, standardisation and the application of basic statistical methods for data analysis and interpretation.

This module will provide you with an introduction to quality assurance in relation to food manufacturing and industry techniques used to ensure quality and compliance with legislation. 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 students' insight in relation to hazard controls, traceability and specification design. Quality Assurance in food manufacturing offers sought-after, wide and varied careers.

Many key bakery ingredients provide functionality to the product, whether it is during processing or after baking. You will explore both a bread and confectionery key ingredient during this practical bakery module, allowing you to research, plan and execute test baking and lab analysis to justify bakery ingredients functionality, all skills which are vital in the bakery ingredient manufacturing sector of the UK baking Industry.

The contemporary bread production modules will allow you to both produce the products and study the technical aspects of typical bread and morning goods found on UK retailers' shelves. Where applicable, artisan and modern machine based processes are replicated in the UCB bakery suite. The practical work is underpinned by analytical lab sessions and workshops to understand production methods and ingredients effect. You will study the science and technology of making bread/morning goods, including legal aspects such as weight analysis and allergen control.

This module enables you to develop advanced skills in patisserie and chocolate making through a combination of hands-on practice and scientific understanding of ingredients. You will gain experience in planning, designing, and producing high-quality desserts, while exploring flavour combinations, presentation techniques, and contemporary trends. The module also addresses allergen awareness, equipping you to create professional, innovative patisserie and chocolate products that meet current industry standards.

This module will introduce you to the full product development process — from idea generation and market research to prototype creation and industry presentation. Through a blend of theory and hands-on practical, you will gain the skills needed to design, develop, and evaluate innovative bakery products that meet real market needs. You will explore key concepts such as critical path planning, market trend analysis, sensory testing, packaging, and costing. You will have the opportunity to develop a fully tested prototype preparing you for future roles in food product development and related industries.

You will gain valuable work experience on a 48-week work placement. This is an exciting opportunity to put what you have learned into practice, broaden your experience and demonstrate your abilities to potential employers. Please note: this placement is only available to students on the BSc (Hons).

You will study current issues and trends in bakery and nutrition by reading press articles and scientific reports, paying particular attention to current legislation and industry recommendations.

The Bakery Production Systems module develops higher level skills and knowledge in quality assurance, food safety, and the production and care of high risk products. You will apply this to savoury products, new production methods including wafer making, biscuit production techniques, and pressure whisks.

Take a culinary journey around the globe with the International Bakery Traditions and Cultural Adaptation module. This advanced module is designed to transform you from a skilled baker into a culturally aware product innovator and future industry leader. You will delve into the rich tapestry of global baking, exploring how traditions from Europe, the Middle East, Asia, and the Americas have been shaped by history, geography, and culture. More importantly, you will learn how to critically adapt and innovate these international products for the diverse and demanding UK consumer market. Theory sessions and workshops will enhance your understanding of creating and using HACCP and quality systems to mimic the work environment.

You will gain knowledge and understanding of sustainability which is vital for all graduates entering the baking industry. This module will provide you with an understanding of sustainability throughout the bakery supply chain, including logistics, production, packaging and end consumer.

This capstone module is the ultimate opportunity to consolidate everything you have learned throughout your degree. Running across both semesters of your final year, this intensive module challenges you to step into the role of an entrepreneur by designing, planning, and executing a live bakery event with real customers and measurable financial outcomes. This is where theory meets reality. You will apply advanced digital, financial, and managerial skills to execute a genuine business venture, culminating in a public showcase, pop-up, or market stall.

Within this project you will be able to research an aspect of Bakery / Patisserie that you have flare and interest for, as examples this can be a creative product development project, a scientific project or a project based around a current issue in bakery or patisserie. For this project you will develop a 5,000 word journal article supported by a poster presentation. You will be supported throughout this project with regards to key research by an appointed tutor.