Baking Science and Technology

Baking science and technology is a discipline that applies scientific knowledge to one of humanity's oldest food traditions. Bread, pastry, confectionery and other baked goods are produced at industrial scale and consumed daily by billions of people, yet the processes that make them work, the chemistry of gluten development, the physics of heat transfer, the microbiology of fermentation, the role of ingredients in creating structure and texture, remain genuinely complex. This degree gives you a rigorous scientific understanding of those processes alongside the practical skills to work effectively in the baking industry.

At London South Bank University this four-year full-time programme begins with a built-in foundation year, which provides additional preparation for those who have not met the entry requirements for the three-year programme. Once you progress into the main degree, you will study the science behind baking, including food chemistry, ingredient functionality, production technology, quality management, product development and the regulatory frameworks governing food production. You will develop both theoretical understanding and practical skills in a field that is simultaneously scientific and deeply craft-oriented.

The food and baking industries are major employers in the UK and globally, and graduates with scientific knowledge of food production processes are in demand across a range of organisations, from large industrial bakeries and food manufacturers to specialist artisan producers, ingredient suppliers, food testing laboratories and regulatory bodies.

Graduates typically move into product development, quality assurance, production management, technical sales and food science roles in the baking and broader food industry. Many work for food manufacturers, ingredient companies, supermarket technical teams and food safety agencies. Further study in food science, food technology or nutrition is also an option for those who wish to develop specialist expertise.