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Baking Science and Technology (New Product Development) (Top Up) BSc (Hons)

London South Bank University

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UCAS CODE: D642

Course options

  • Qualification

    Bachelor of Science (with Honours) - BSc (Hons)

  • Location

    LSBU Main Site - Southwark Campus

  • Study mode

    Full time

  • Start date

    SEP-21

  • Duration

    1 Years

Course summary

Students with an interest in the process by which new products are developed in the baking industry should choose this pathway. Emphasis will be placed on ingredient usage in formulating new products, allowing students to develop the skills and knowledge required by the baking industry. This course is ideal for those interested in studying baking technology who also wish to incorporate NPD into their learning. NPD is THE engine driver for the food & beverage industry. 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.Students will examine Baking Science and Technology with an emphasis on NPD and the way in which this impacts upon the baking sector. This pathway applies the principles of food safety, food control and food preservation to the development of a new food product. Food product development is essentially about creativity and idea

Application deadline

15 January

Tuition fees

Students living in United States
(international fees)

Information not available

Please check with the institution for most up to date details.

University information

London South Bank University

  • University League Table

    89th

  • Campus address

    London South Bank University, 103 Borough Road, Southwark, SE1 0AA, England

Subject rankings

  • Subject ranking

    31st out of 39 3

    20th out of 32 1

    51st out of 84 7

  • Entry standards

    / Max 171
    108 51%

    31st

    2
  • Graduate prospects

    / Max 100
    60 60%

    29th

    1
  • Student satisfaction

    / Max 5
    3.96 79%

    28th

    11
  • Entry standards

    / Max 241
    130 59%

    21st

    3
  • Graduate prospects

    / Max 100
    n/a

  • Student satisfaction

    / Max 5
    3.91 78%

    21st

    2
  • Entry standards

    / Max 200
    105 52%

    67th

    5
  • Graduate prospects

    / Max 100
    80 80%

    23rd

  • Student satisfaction

    / Max 5
    3.99 80%

    39th

    29

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