Registration Open for AIB's Baking Science and Technology Course

June 21, 2010
/ Print / Reprints /
/ Text Size+

The American Institute of Baking/AIB International School of Baking, based in Manhattan, Kan., will be hosting a 16-week Baking Science and Technology course Aug. 25-Dec. 17.

This course is a rigorous, intense class that covers the following topics:
•    How key bakery ingredients function and interact in baked products
•    What processes are critical to successfully make finished products
•    How and why changes in ingredients and/or processes affect baked goods
•    The science of baking
•    Good Manufacturing Practices (GMPs) for the food industry
•    Management and leadership tools needed to be successful in the food industry today
•    Valuable problem-solving and problem prevention techniques

Attendees/students also will learn how to improve product consistency and quality in a plant, as well as how to reduce waste, develop more efficient production methods and improve morale through better production management techniques.

To enroll, contact Ken Embers, career development manager, at, or Marilyn Sparks at Go to to learn more about the course.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.



Image Galleries

Angelic Bakehouse

Our March issue highlights Angelic Bakehouse, Cudahy, WI.

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.


Snack Food & Wholesale Bakery Magazine

Cover Image

2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

Table Of Contents Subscribe

What’s for breakfast?

What’s your favorite grain-based breakfast food?
View Results Poll Archive


Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!


Facebook IconTwitter IconYoutube IconLinkedIn Icon