Section Menu

Baking Science and Technology (New Product Development) Top-up to BSc (Hons)


This top-up to degree level course extends and develops your understanding of the baking science processes needed to develop new products for the industry. New product development (NPD) is the engine driver of the food and beverage industry. Food product development is essentially about creativity and ideas, but commercially these have to be implemented.

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.

Intricate chocolate work

5 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.
Networking opportunities: You'll attend industry events and the School regularly hosts guest lectures and talks from professionals.
Dedicated facilities: Product development labs, sensory evaluation suite and an extensive compositional and analytical suite.

This course covers...

  • Ingredient usage in formulating new products
  • Application of food safety, food control and food preservation to the development of a new food product
  • The commercial implementation of a new product
  • Production management
  • Packaging and labelling
  • Bakery food science
  • Business leadership, finance and organisation.

This course is currently subject to validation.

Key course information - ordered by mode
Mode Duration Start date Location
1 year
Start Date
Southwark Campus

Case studies


  • New food product development
    This module applies the principles of food safety, food control and food preservation to the development of a new food product. You’ll participate as part of a group to interpret a design brief and develop a new food product. Whilst it may be possible to expand the volume of sales of an individual product through marketing activities, virtually every product has its upper sales limit and many will go through a cycle of market growth and decline. There is a limit to how much people can buy and consume, so the aim is to provide them with what they most want to buy. All manufacturers will be competing for this relatively stable market size, and so will have to be innovative in order to keep up with everyone else. Therefore, product development is usually a team effort. This module takes a practical, technological approach to food product development and deliberately encourages you to experience the constraints and conflicts arising from team work in the design, prototype and pilot manufacturing process. Where possible, opportunities for industrial and trade show visits shall be scheduled to allow insight into commercial technology and industry drivers. Opportunities for selling the products developed to the general public are provided. You’ll also receive support and mentoring from the Enterprise and Intellectual Property team to nurture any entrepreneurial opportunities that may arise as a result of product ideas. 
  • Applied bakery science
    This module builds on Bakery Food Science delivered as a L4 module within the first year. 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 - NPD / 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 & 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

Find out about any of these services by visiting our student employability page



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.


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.

  • FdSc Foundation degree in Baking Technology Management or;
  • Sufficient industry experience
  • Applicants will be interviewed as part of the admissions process.

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
1 year
Start date
Application code
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.


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.

The fee shown is for entry 2018/19.
UK/EU fee: £9250International fee: £13125
AOS/LSBU code: 5014Session code: 1FS00

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.

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.

Top of page
Open Days and Events
Teaching excellence framework
Contact information

Course Enquiries - UK/EU

Tel: 0800 923 8888

Tel: +44 (0) 20 7815 6100

Get in touch
Related content
Top of page