FZCD02-The Science of Baking - CPD

Module Provider: Food and Nutritional Sciences
Number of credits: 0 [0 ECTS credits]
Level:NA
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2022/3

Module Convenor: Prof Carol Wagstaff
Email: C.Wagstaff@reading.ac.uk

Type of module:

Summary module description:

Delivered as an intensive campus based workshop of 3 consecutive days of seminars, tutorials and practical sessions delivered by academic members of teaching and research staff from the department of Food & Nutritional Sciences and the wider University of Reading and invited experts in the field from across academia and industry. This module provides an in-depth understanding of the science of baking and presents leading-edge state of the art knowledge and practice in baking science

Aims:

The module aims to provide a detailed introduction to the background and science behind baking and provide students with the opportunity to engage with the latest technologies, ideas and techniques.

Assessable learning outcomes:

On completion of the module, learners should be able to: understand the principles of the science of baking. In particular they should be able to discuss:

• Physical and chemical mechanisms in baking


• Gluten structure and functionality in baking


• Flour and dough quality testing related to baking


• Rheological and texture test methods to assess the performance of dough and bread


• Measurement and imaging of bread structure


• Dough mixing and the creation of novel textures in bread


• Structure and functionality of improvers in baking


• New developments in baking technology

Additional outcomes:

The following transferable skills will be developed in this module:

• 
  

  Debating skills

  
  

Outline content:

The workshop is divided into three days, students will hear from experts in each field in the format of lectures, case studies and demonstrations, each topic being set in the context of applied case studies presented by leading academic and industrial experts in the field Talks are accompanied by debates and interactive activities.

Brief description of teaching and learning methods:

This module will be delivered via a 3-day intensive on campus workshop that will include 28 hours of academic-led seminars and group discussions supported by expert outside speakers.

Contact hours:

	Autumn	Spring	Summer
Tutorials		28
Total hours by term		28
Total hours for module

Summative Assessment Methods:

Method

Percentage

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

There are no summative assessments with this module

Formative assessment methods:

Penalties for late submission:

The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: https://www.reading.ac.uk/cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:

Reassessment arrangements:

Additional Costs (specified where applicable):

1) Required text books: 

2) Specialist equipment or materials: 

3) Specialist clothing, footwear or headgear: 

4) Printing and binding: 

5) Computers and devices with a particular specification: 

6) Travel, accommodation and subsistence: 

Last updated: 22 September 2022