Executive Development Programme in Baking R&D
-- ViewingNowThe Executive Development Programme in Baking R&D is a certificate course designed to provide learners with advanced knowledge and skills in baking research and development. This program emphasizes the importance of innovation, productivity, and sustainability in the baking industry, making it highly relevant and in-demand in today's market.
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⢠Ingredient Functionality and Interactions: Understanding the role of ingredients in bakery products, their interactions, and how to manipulate them for desired outcomes.
⢠Bakery Science and Technology: Exploring the scientific principles behind baking, including the Maillard reaction, gluten formation, and dough development.
⢠Product Development Process: Learning the stages of product development, from ideation and concept testing to scale-up and commercialization.
⢠Sensory Evaluation and Quality Control: Understanding the importance of sensory evaluation in R&D, including the use of descriptive analysis, and implementing quality control measures.
⢠Regulatory and Food Safety Requirements: Complying with regulations and ensuring food safety in bakery R&D.
⢠Innovation and Trends in Baking: Staying up-to-date with the latest trends and innovations in the baking industry, and incorporating them into R&D efforts.
⢠Costing and Pricing Strategies: Analyzing costs and developing pricing strategies for new bakery products.
⢠Marketing and Consumer Insights: Utilizing marketing and consumer insights to inform product development decisions.
⢠Project Management and Team Leadership: Developing project management skills and leading a successful R&D team.
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