A new £2m training centre for bakers has been unveiled at University College Birmingham.
The 9,000sq ft food innovation suite will be used by bakery and food students, and will allow them to use new kitchen facilities and the latest food testing and diagnostic technologies.
Alongside the facilities, the university will also be running new courses including Bakery and Confectionery Technology (FdSc).
It said the new centre and degrees were developed to respond to industry demands for “multi-skilled” graduates in areas like product and menu development, and nutrition.
Bakery facilities include a Unox combination oven, which features a prover for bread and other bakery products.
Professor Ray Linforth, vice-chancellor and principal of UCB, said: “The new Food Innovation Suite will ensure we remain at the forefront of vocational education and training in food-related disciplines.
“The facilities and our new food degree courses have been designed with industry in mind. They represent a major investment in the training of both young people and those already employed seeking professional development.
“By providing our graduates with complementary skill sets, drawing on culinary disciplines and the latest food science knowledge, we are confident they will be well-equipped to drive innovation and productivity in the global food industry.”
The centre has been divided into several areas, where students will be create, innovate and analyse products, as well as a sensory lab for foot tasting.
The suite has been funded by both the university and the Greater Birmingham & Solihull Local Enterprise Partnership via the Local Growth Fund.