The National Bakery School is buzzing with alumnus, former lecturers, bakery friends and visitors during its 125th year celebration last November 2019. The hallways are decorated with various works and awards of the students alongside purple banners with quotes from different the industry personalities and history timelines from 1894 to 2019 of the bakery school.
One of the highlights of the evening was the talk from NBS alumni, renown author and co-founder of Baketran Mr. Stanley Cauvain. He just recently published a book entitled “Baking Technology and Nutrition: Towards a Healthier World”. Before Mr. Cauvain stepped on the small stage, I managed to talk to him and asked for his advice on some tips that can help me on my dissertation which is perfectly aligned with health and nutrition on bakery products. This is what he said: “There will always be challenges in any industry and innovation will be here to stay. These innovations will hopefully, provide people with better and healthier choices.
However, for bakers, the challenge is to meet certain expectations and perceptions on the products they wish to modify, whether these can guarantee acceptance and give the wow factor, or even find alternative. This is valuable advice from the bakery industry’s top consultant. This is one of the advantages in volunteering in an event where people in the industry were present. Inputs that they give are priceless and its completely free.
In the up-coming ABST 2020 conference, there will be people from the industry that will be present in the event. Therefore, take this opportunity to explore and ask questions that will be helpful or beneficial in your studies.
Happy Baking everyone!
Bakery students from around the UK and Ireland sharing their experiences