National Bakery School

Where Craftsmanship Meets Science and Technology

Founded in 1894 on the premise of Sustainability and Innovation, the National Bakery School is the oldest bakery institution in the world.

As a dynamic and influential school with an international reputation for industry-informed courses, our students are well placed to benefit from both our fantastic sophisticated facilities and our extensive industrial networks.

The School uniquely combines excellence in craftsmanship with science and technology thus ensuring that our graduates are industry ready.

Our courses

Why study Baking Science and Technology at LSBU?

Our current flexible course is pioneering within Higher Education and aligned to the UK Government Lifelong Learning Entitlement objective. Students can complete a CertHE, DipHE or BSc(Hons) course depending on their career aspirations.

Through our industrial and professional links, we ensure our courses are current and have a real impact on our students’ future employability. Field trips and visiting practitioners mean students receive industry input first hand.

Our courses combine theoretical and practical learning to equip our students to meet the challenges offered by the food industry. We cover all aspects of food science and technology focusing on baking and confectionery, from nutrition to new product development, from sustainability to sensory analysis, and from hygiene to legislation and quality assurance. As well as science we teach a range of craft skills from bread making to pastry and from chocolate to patisserie.

For more information, search our degree courses.

Industry recognition

Our bakery courses are developed in partnership with some of the profession’s major institutions. Among these are the Worshipful Company of Bakers – the City of London's second oldest recorded guild, dating back to 1155.

Our students are encouraged to participate in industry competitions, where they consistently excel, as well as in high profile projects such as the Pink Lady Food Awards and the London Lord Mayor’s Parade

Student enterprise

Many of our graduates look to build their own business and choose LSBU for our strong entrepreneurial interests. The National Bakery School has helped students secure placements with notable names in the baking industry such as Hovis, Harrods and Prime Bake. Read more about Student Enterprise at LSBU.

You can follow the achievements and activities of our students on Instagram and Linkedin

Our undergraduate and postgraduate degrees combine theoretical and practical learning to equip our students to meet the challenges offered by the wider food industry. Courses cover all aspects of food science and technology focusing on baking and confectionery, from nutrition to new product development, from sustainability to sensory analysis, and from hygiene to legislation and quality assurance. As well as science, we teach a range of craft skills from bread making to pastry and from chocolate to patisserie.

Summary:

The National Bakery School offers a range of technical bakery courses designed to provide you with the skills and practical experience needed to reach your career goals.

View course

PhD and MRes research students are supported by a Director of Studies, and a supervisor who is an expert in the field.

MRes Food Science

PhD Food Science

As a dynamic and influential School with an international reputation for industry-informed courses, our students are well placed to benefit from both our fantastic sophisticated facilities and our extensive industrial networks.

Professional equipment

The National Bakery School has places for 60 undergraduate students, who spend a minimum of 50% of their course in practical learning environments.

Our Bakery School, complete with brand new facilities, promotes the best learning, and focuses on employability for the future:

  • Two bakery rooms with proving ovens, baking ovens, mixers, work benches and pastry brake – a specialist device with contra-rotating rollers that works pastry and reduces its thickness
  • A practical study room dedicated to the production of fermented goods
  • A practical study room for the delicate process of chocolate making and tempering machines to keep the chocolate at a perfect temperature for handling
  • A practical study room for confectionary making, the production of gateaux and the opportunity for students to practise finishing techniques
  • A multi-media lecture theatre

The London Food Centre

The London Food Centre is our platform for enterprise and consultancy. It offers fantastic opportunities for students to engage with potential food industry employers.

Access guide

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LSBU is committed to equal access across campus. Read our National Bakery School access guide on DisabledGo to see a summary of the School's accessibility and key features.

Dr Delia Ojinnaka

School/Division: Applied Sciences / National Bakery School
Job title: Associate Professor

Dr Amar Aouzelleg

School/Division: Applied Sciences / National Bakery School
Job title: Senior Lecturer

Dr Devon Petrie

School/Division: Applied Sciences / National Bakery School
Job title: Senior Lecturer

Mr Barry Johnson

School/Division: Applied Sciences / National Bakery School
Job title: Lecturer

Ms Cristiana Solinas

School/Division: Applied Sciences / National Bakery School
Job title: Lecturer

Ms Adri Bester

School/Division: Applied Sciences / National Bakery School
Job title: Senior Food Technologist

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