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Baking Science and Technology (Nutrition) FdSc

Unistats

What is Unistats?

Key Information Set (KIS) Data is only gathered for undergraduate full-time courses. There are a number of reasons why this course does not have KIS data associated with it. For example, it may be a franchise course run at a partner college or a course designed for continuing professional development.

Overview

This foundation degree offers the chance to combine interests in baking production and the nutritional, health and wellbeing aspects of food production. This means you'll apply your knowledge in specialist laboratories, such as our sensory evaluation suite and our extensive compositional and analytical suite.

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.

Students in laboratory

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.
Endorsement: Endorsed by The Worshipful Company of Bakers.
Research quality: No.1 London modern university for research quality in Food Science (Complete University Guide league table, 2018).
Academic progression: Foundation Degree that naturally leads into Top-up degree for a full Bachelor's level qualification.
Dedicated facilities: Product development labs, sensory evaluation suite and an extensive compositional and analytical suite.

This course covers...

  • Nutrition, health and disease
  • Human nutrition
  • The commercial implementation of a new product
  • Production management
  • Health and safety
  • Artisan chocolate
  • Packaging and labelling
  • Bakery food science
  • Food composition properties and analysis.

Progression route

After successfully completing the Foundation Degree you can top-up your qualification to Bachelors level with the Baking Science and Technology (Nutrition) Top-up to BSc (Hons).

This course is currently subject to validation.

Key course information - ordered by mode
Mode Duration Start date Location
Mode
Full-time
Duration
2 years
Start Date
September
Location
Southwark Campus

Case studies

Modules

Year 1

  • 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%). 
  • Nutrition health and disease
    This module aims to familiarise you with the fundamental principles of human nutrition as a multidisciplinary perspective relating to human health and wellbeing. Key concepts of nutritional requirements, food chemistry, macro and micronutrient functions will be explored. The relationship of diet to health will be explored with special reference to over and under nutrition states. Dietary recommendations for the maintenance of health and well-being are examined. Assessment of food intake is considered in this context. Factors determining food choice are reviewed. The role of nutrition in the context of physical activity will be explored. 
  • 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%).

Year 2

  • 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. 
  • Human nutrition
    The science of human nutrition is a rapidly evolving discipline. This module will consolidate and expand on introductory concepts from level 4. The breadth of the subject will be explored including perspectives from physiology, cell biology, epidemiology and public health. Applied aspects of the area will be introduced and the human being as the central subject emphasised. You'll foster an appreciation of the multidisciplinary nature of nutrition and gain practical experience of assessing nutritional status. 
  • 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) and 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%).

Method of assessment

The modules are assessed by a combination of coursework and examination.

Employability

After successfully completing the Foundation Degree you can top-up your qualification to Bachelors level with the Baking Science and Technology (Nutrition) Top-up to BSc (Hons).

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 Services

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. Our Employability Service will support you in developing your skills, finding a job, interview techniques, work experience or an internship, and will help you assess what you need to do to get the job 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 interview and talk to students
  • Job Shop and on-campus recruitment agencies to help your job search
  • mentoring and work shadowing schemes.

Placements

Timetable

Staff

Elaine Thomson

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Course Director, National Bakery School

Elaine specialises in Baking Health and Safety, Business leadership, environmental and quality management.


Facilities

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.

Entry requirements

For September 2017 entry the number of UCAS tariff points qualifications are worth is changing. Visit UCAS for guidance on the 2017 tariff.

  • A Level DEE or;
  • BTEC National Diploma MPP or;
  • Access to HE qualifications with 9 Merits and 36 Passes or;
  • Equivalent level 3 qualifications worth 64 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.

Instructions for Home/EU applicants
Mode Duration Start date Application code Application method
Mode
Full-time
Duration
2 years
Start date
September
Application code
TBC
Application method

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.

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.

Accommodation

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.

Finance

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 Bursary Team on: +44 (0)20 7815 6181.

Full-time
The fee shown is for entry 2017/18.
UK/EU fee: £9250.00International fee: £12500.00
AOS/LSBU code: 5019Session code: 1FS00
Total course fee:
UK/EU £18500.00
International £25000.00

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.

Scholarships

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.

International 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.

Case studies

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.

Read more about Enrolment and Induction.

 
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Teaching excellence framework
Course closed for 2017
Contact information

Course Enquiries - UK/EU

Tel: 0800 923 8888

Tel: +44 (0) 20 7815 6100

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