Baking Science and Technology BSc (Hons)
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This specialist baking degree focuses on the scientific aspects impacting upon the baking sector. You'll develop the core skills and knowledge required by the baking industry, with a particular emphasis on the science of baking. These complementary disciplines will be explored through lectures, laboratory sessions and student centred learning.
Please note that this course is only open to applications for September 2018 entry, however you may be interested in our Baking Science and Technology (Management) FdSc course which is open for 2017 entry.
6 reasons to study here
- Heritage: LSBU is the site of the oldest Bakery School in the UK.
- Industry relevant: This course is widely recognised across the baking industry and provides strong working partnerships with a number of organisations.
- Research quality: No.1 London modern university for research quality in Food Science (Complete University Guide league table, 2018).
- Endorsement: Endorsed by The Worshipful Company of Bakers.
- Networking opportunities: You'll attend industry events and the School regularly hosts guest lectures and talks from professionals.
- State-of-the-art: LSBU has exceptional bakery facilities and laboratories; research-based teaching will inform the learning experience throughout.
This course covers...
- Artisan chocolate
- Luxury continental patisserie
- Production management
- Packaging and labelling
- Bakery food science
- Science and technology of fermentation.
This course is currently subject to validation.
- Bakery food science
This module introduces you to Bakery Food Science. It aims to lay the foundation for the basic scientific principles involved in food science, food analysis and bakery production. You'll cover all aspects of science that can be related to the baking industry and, as far as possible, the basic scientific principles are delivered in the context of food including bakery products. The complexity and perishable nature of food and food materials and the importance of the basic sciences are emphasised throughout the module. Assessment: group presentation (30%), personal assignment (70%).
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. The first part of the module establishes the history and scientific principles of food technology and preservation. The module will give a general overview of the principles of the science of food, the factors which influence the quality of food products and explores some current technologies employed in food processing and manufacture. You'll study a range of systems using suitable examples drawn from the production of meat, cereals, fruit and vegetables, seafood, dairy produce or other products and will adopt a ‘farm to fork’ approach. You'll be required to complete an accredited training course appropriate for food handlers. You'll appreciate the legal controls applied to food.
- Bakery food, health and safety and HR management
This module allows you to investigate the implications that food Health and Safety has in relation to consumers/ industry and regulatory authorities. This in turn will provide you with suitable knowledge and understanding to instigate appropriate control measures to satisfy all parties, ensuring policies are in place, which firmly adhere to effective practice. The module also incorporates Human Resources and seeks to develop and demonstrate proficiency in key “people” skills within the Baking industry. Assessment: two hour examination (60% - approximately 2 hours), and an assignment (40%- approximately 1250 words). Formative assessment will be included which will incorporate case study scenarios.
- 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. Bakery management is crucial to the survival and effective operation of a bakery business. You'll have the opportunity to manage a plant bakery producing a range of bread and fermented products in a realistic working environment. Assessment: student’s bakery production management skills (60%) and a written report (30% - approximately 1500 words). You'll also be required to produce and maintain a record of all practical sessions as part fulfilment of the formative unit assessment requirement, (10%).
- Chocolate production, computer labelling and packaging
This module aims to provide you with a broader knowledge and technical understanding of various raw materials involved in chocolate production. It will allow for raw material quality control analysis, introducing you to testing methods compatible to those used within industry. The module will also investigate the nature of product analysis to ensure chocolate products continuously and consistently conform to expectation. Computer Labelling and Packaging will also be delivered to ensure legislative compliance. The module will equip you with the broad range of transferable skills necessary to meet the demands of the modern workplace. Assessment: a practical exam, (60%), and an assignment, (30% - approximately 2000 words). In addition you'll be required to attend and maintain a record of all practical sessions (10%).
- Technology of flour confectionery
This module introduces you to the technology of Flour Confectionery. It will cover the foundation for confectionery production, manufacture, current market trends and demands, legislation and health and safety requirements. The development is essential in an ever-changing competitive market. Creativity, together with a sound knowledge of customer requirements is essential to the survival and development of the confectionery and baking industry. Assessment: practical exam, (60%), and an assignment, (30% - approximately 2000 words). In addition, you'll be required to attend and maintain a record of all practical sessions (10%).
- 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. Specific components will be used for illustration e.g. starch, lipids, proteins, pectin and fibre. The properties of many of these compounds can be influenced by functional chemicals called ‘food additives’. The determination of all of these components in foods is essential for declaring compositional, nutritional and labelling information and therefore the unit will include practical learning material explaining the methods of analysis. Proximate and sensory analysis will form the major aspect of the laboratory analysis.
- Product design, development, packaging, labelling and flow processes
This module allows you to explore given briefs for product design and development working within realistic budgets and other associated limitations. In addition to this you'll be expected to research and apply a full range of packaging media for the presentation of the developed product. This module also promotes effective principles and practice with respect of bakery design, plant layout and flow processes. 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. Assessment: bakery practical skills, (40%), written report – approximately 1250 words, (40%), and presentation skills (20% - approximately 10 minutes).
- Advanced research methods
The module builds on the concepts and skills that underpin scientific research. It explores the use of statistical techniques and measurement in advanced research methodology. You'll learn to understand the importance of data collection and presentation, measures of location and dispersion, probability, discrete probability distribution and normal distribution. You'll also construct and execute an experimental design and analysis of data through appropriate statistical techniques. Assessment: Open book test (40%), written report (60%).
- Advanced bread technology
This module focuses on both practical skills and theoretical knowledge needed to manufacture breads and related products to an advanced standard. Covering in more detail bread making processes – both modern and traditional and examining quality aspects of bread. It aims to introduce you to the principles of advanced bread making using a variety of advanced methods and handling techniques and gives you the opportunity to research and investigate the extensive range of raw materials used within the baking industry. Assessment: practical ability 60%, written work including recipe calculations and costing and drawing up of product specifications for relevant advanced bread products 30%, (approximately 1500 words) , you'll also be required to produce and maintain a record of all practical sessions 10%.
- Artisan chocolate
This module will develop and advance existing skills, promoting artisan chocolate production. 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. You'll have the opportunity to design and finish products and study the raw materials. It will enable you to evaluate and analyse the factors that contribute and create successful production in Artisan Chocolate. Assessment: 60% practical ability, (approximately 2 hours) & 30% through written work, (approximately 1500 words), including recipe calculations and costing and drawing up of product specifications for relevant artisan chocolate products. You'll also be required to produce and maintain a record of all practical sessions (10%).
- Creative confectionery
This module builds on the level four module, Technology of Flour Confectionery. It will enhance and advance existing skills and promote the design and production of creative confectionery. It will enable you to demonstrate confidence in raw material selection and balance in products and teach you more about the legislation requirements that need to be considered when designing and producing confectionery products. You'll also be able to research future work trends, e.g. specific dietary needs or healthier eating products. These skills are essential in an ever-changing market place. Assessment: 60% practical ability, (approximately 2 hours), 30% through written work, (approximately 1500 words), you'll also be required to produce and maintain a record of all practical sessions, (10%).
- Advanced topics in food science
This module will build on the knowledge and understanding gained in previous modules to look at a few chosen topics in depth. These will be chosen amongst important food science and technology subjects. A variety of lecturers with expert knowledge will deliver the module hence ensuring both variety and depth of the subjects covered. Student will also use time on the module to critically evaluate topical issues. Where relevant, laboratory practical making use of advanced laboratory equipment will be demonstrated.
- Applied bakery science
This module builds on Bakery Food Science delivered as a L4 module within the first year of the Foundation Degree Programme, FdSc BTM. The module teaches the scientific principles involved in the development, production and analysis of products produced within the baking industry in greater depth. You have the opportunity to conduct practical applications of intermediate /advanced level applications within bakery science in a laboratory environment/ place of production. Assessment: practical assessment, 40% and written assignment, 60% (approx 1500 words).
- The science and technology of fermentation
This module builds upon the L5 module – Advanced Bread Technology. It focuses on both practical skills and theoretical knowledge needed to manufacture artisan breads and related products. The module will address extended bulk fermentation times using sour dough processes in addition to examining the necessary quality aspects. You have the opportunity to research and investigate the extensive range of raw materials used within sour dough production. Assessment: 60%, (approximately 2 hours), practical ability and 30%, Exam. There are also various practical exercises in addition to the maintenance of a portfolio of evidence which will contribute towards 10% of marks awarded.
- Creative artisan chocolate and luxury continental patisserie
This module seeks to explore the advanced properties of chocolate and patisserie which allow for the development of innovative designs and luxurious continental patisserie to a professional standard.
- Project (baking science / interdisciplinary)
This module explores different scientific philosophies, approaches and strategies which inform selection of research methodology to the baking problem of interest. You'll discuss properties of complexity and uncertainty associated with baking problems of interest. The module highlights orthodox and alternative concepts and evaluation and additionally, research design issues are discussed. The competencies gained lead to a baking innovation dissertation which benefits the individual learner and the baking industry. Assessment: Project Report, Logbook and performance in seminar will be assessed. The research project is to be presented in the form of a written report between 5000 and 10000 words.
Method of assessment
The modules are assessed by a combination of coursework and examination.
As time, trends and consumer needs change, food manufacturers have to keep up with competitors so are always looking for creative individuals who can top the market with a new innovative product.
Graduates will be eligible for further study at Masters and PhD level, graduate teaching qualifications and graduate training schemes. Graduates will also be able to seek employment in the Baking Industry and a range of other food-based manufacturers.
LSBU Employability Service
We are University of the Year for Graduate Employment - The Times and Sunday Times Good University Guide 2018
LSBU is committed to supporting you develop your employability and succeed in getting a job after you have graduated. Your qualification will certainly help, but in a competitive market you also need to work on your employability, and on your career search.
As an LSBU student you have access to the Employability Service and its resources during your time here and for two years after you graduate.
Our Employability Service will support you in developing your skills, finding a job, interview techniques, work experience or a placement/internship, and will help you assess what you need to do to get the career you want at the end of your course. LSBU offers a comprehensive Employability Service, with a range of initiatives to complement your studies, including:
- Direct engagement from employers who come in to network with students
- Job Shop – daily drop in service to help with, tailoring CVs, cover letters and applications, sourcing online resource, mock interviews and general job searching. One to one appointments for further support also available
- Mentoring and work shadowing schemes
- Higher education achievement report - The HEAR is designed to encourage a more sophisticated approach to recording student achievement, which acknowledges fully the range of opportunities that LSBU offers to our students.
It pulls into one certificate: Module grades, Course descriptions, Placements, LSBU verified extra-curricular activities
- Employability workshops - delivered free to students all year round on a variety of related topics
- Careers fairs throughout the year to really focus your thoughts on a career after university
Elaine specialises in Baking Health and Safety, Business leadership, environmental and quality management.
Teaching and learning
Teaching and learning will comprise elements of blended learning which will combine practical input, guest lectures, field trips and support through the Virtual Learning Environment. All teaching and learning is also enhanced via interaction/ collaboration with the Enterprise Team in the Clarence Centre and via Library and LRC subject specific staff. Collaboration is also being developed within other Schools so that combined input enriches student learning and achievement.
For September 2018 entry the number of UCAS tariff points that qualifications are worth is changing. Visit UCAS for guidance on the 2017 tariff.
- A Level CCD including two Science subjects or;
- BTEC National Diploma MMM or;
- Access to Science with 39 Merits and 6 Passes or;
- Equivalent level 3 qualifications worth 96 UCAS points
- Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above).
- We welcome qualifications from around the world. English language qualifications for international students: IELTS score of 6.0 or Cambridge Proficiency or Advanced Grade C.
How to apply
International (non Home/EU) applicants should follow our international how to apply guide.
All full-time undergraduate students apply to the Universities and Colleges Admissions Service (UCAS) using the University's Institution Code L75. Full details of how to do this are supplied on our How to apply webpage for undergraduate students.
All part-time students should apply directly to London South Bank University and full details of how to do this are given on our undergraduate How to apply webpage.
Students should apply for accommodation at London South Bank University (LSBU) as soon as possible, once we have made an offer of a place on one of our academic courses. Read more about applying for accommodation at LSBU.
It's a good idea to think about how you'll pay university tuition and maintenance costs while you're still applying for a place to study. Remember – you don't need to wait for a confirmed place on a course to start applying for student finance. Read how to pay your fees as an undergraduate student.
Fees and funding
Fees are shown for new entrants to courses, for each individual year of a course, together with the total fee for all the years of a course. Continuing LSBU students should refer to the Finance section of our student portal, MyLSBU. Queries regarding fees should be directed to the Fees and Bursaries Team on: +44 (0)20 7815 6181.
|UK/EU fee: £9250||International fee: £13125|
|AOS/LSBU code: 5012||Session code: 1FS00|
|Total course fee:|
For more information, including how and when to pay, see our fees and funding section for undergraduate students.
Possible fee changes
Current regulatory proposals suggest that institutions will be permitted to increase fee levels in line with inflation up to a specified fee cap. Specifically, LSBU may be permitted to increase its fees for new and existing Home and EU undergraduate students from 2017/18 onwards. The University reserves the right to increase its fees in line with changes to legislation, regulation and any governmental guidance or decisions.
The fees for international students are reviewed annually, and additionally the University reserves the right to increase tuition fees in line with inflation up to 4 per cent.
We offer students considerable financial help through scholarships, bursaries, charitable funds, loans and other financial support. Many of our scholarships are given as direct tuition fee discounts and we encourage all eligible students to apply for our Access Bursary. New home full-time undergraduate students meeting eligibility criteria could receive a £1,000 cash bursary by joining us in the 2017/18 academic year. Find out more about all our scholarships and fee discounts for undergraduate students.
As well as being potentially eligible for our undergraduate scholarships, International students can also benefit from a range of specialist scholarships. Find out more about International scholarships.
Please check your fee status and whether you are considered a home, EU or international student for fee-paying purposes by reading the UKCISA regulations.
Select a case study and read about practical project work, students' placement experiences, research projects, alumni career achievements and what it’s really like to study here from the student perspective.
Prepare to start
We help our students prepare for university even before the semester starts. To find out when you should apply for your LSBU accommodation or student finance read the How to apply tab for this course.
Applicant Open Days
To help you and your family feel confident about your university choice we run Applicant Open Days. These are held at subject level so students start getting to know each other and the academic staff who will be teaching them. These events are for applicants only and as an applicant you would receive an email invitation to attend the relevant event for your subject.
Enrolment and Induction
Enrolment takes place before you start your course. On completing the process, new students formally join the University. Enrolment consists of two stages: online, and your face-to-face enrolment meeting. The online process is an online data gathering exercise that you will complete yourself, then you will be invited to your face-to-face enrolment meeting.
In September, applicants who have accepted an unconditional offer to study at LSBU will be sent details of induction, which is when they are welcomed to the University and their School. Induction helps you get the best out of your university experience, and makes sure you have all the tools to succeed in your studies.
Course Enquiries - UK/EU
Tel: 0800 923 8888
Tel: +44 (0) 20 7815 6100Get in touch
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