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Bakery Product Development Short Course

Course Description

The Bakery Product Development Short Course is a hands-on course taught by the Wheat Marketing Center Technical Team. The course is designed to provide you with a better understanding of formulation, processing technology, evaluation techniques, and the functionality of food ingredients in sponge cakes, pan breads, steam-buns, and hamburger buns.

This course is designed for flour millers, commercial bakers, quality control/quality assurance managers and technologists, technical services, ingredient suppliers, and scientists.

General 5-Day Course Schedule

● Welcome & Introductions

● Lecture: U.S. wheat classes and flour quality characteristics for bakery products

● Lab Workshops including production, testing, sensory evaluations, and optimization

● Market survey

● Report presentation

● Certificate presentation

Presentations/Course Materials

● June 8-14, 2025 Course Materials (access with password)

● June 9-15, 2024 Course Materials (access with password)

● June 12-16, 2023 Course Materials (access password expired 8/1/23)

● June 27-July 1, 2022 Course Materials (access password expired 8/1/22)

WMC TECHNICAL TEAM

A woman with long, wavy brown hair and fair skin smiles softly. She is wearing a white blouse and a double-strand pearl necklace, posing against a plain white background.
Jayne Bock, PhD
Technical Director
jbock@wmcinc.org
A woman with straight dark hair and bangs smiles indoors, standing near a window with green trees visible outside. She is wearing a floral-patterned top.
Liman Liu
Operations Manager
liman@wmcinc.org
A smiling man with glasses and a beard wearing a dark suit jacket, light purple shirt, and purple paisley tie stands in front of a plain, light-colored background.
Andrew Mense
Food Scientist
amense@wmcinc.org