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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%).

 
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