Niagara College

Description:

Designing new products is an essential part of bakery management and leadership. Bakers need innovation skills to meet consumer trends and fulfill sustainability and profitability targets. Technology is a key principle in industrial baking, and when used appropriately, it can enhance productivity and improve product safety and quality. In this course, students will apply scientific methodology and technology to enhance bakery products and investigate the physiology of sensory perception, including the role of visual appeal in the sensory experience of products. They will understand how to assess and describe the elements of product quality using the appropriate tools and terminology, and be introduced to the regulatory frameworks for labelling and making nutrition claims on products. Finally, they will utilize the innovation process for new product design and apply innovative ingredients to meet diverse consumer dietary needs.