About This Course
This course provides an engaging introduction to the science and technology behind bakery products from three culturally distinct regions. Students will:
- Discover the key features and cultural significance of bakery items from Asia, the Middle East, and Eastern Europe.
- Examine how different processing methods—such as steaming, boiling, baking, lamination, and fermentation—create a wide variety of textures, flavours, and appearances.
- Explore the influence of local ingredients and traditional techniques on product development and innovation.
- Participate in interactive online activities, such as video demonstrations, to deepen understanding of bakery technologies
By the end of the course, students will have a broad understanding of global bakery practices and the ability to appreciate and apply diverse techniques in their own baking projects.
Requirements
To get the most out of this course, students should have:
- Basic understanding of food science or general science (helpful, but not required)
- Interest in bakery products and food technology
- Ability to read and understand English-language materials
- Willingness to participate in online discussions and complete assignments
No prior hands-on baking experience is necessary, as the course focuses on theory, technology, and analysis rather than practical baking.
Course Staff
Lutfi Purwitasari, S.T.P., M.Sc.
Lutfi is a dedicated food technologist and holds a Bachelor’s degree in Food Technology and a Master’s degree in Food Science, and has extensive experience in both academic and industry settings. Lutfi is passionate about exploring the science behind traditional and modern bakery products, and is committed to sharing knowledge about innovative processing techniques and cultural influences in baking. Lutfi’s teaching style emphasises clarity, curiosity, and practical understanding, making complex concepts accessible to learners from diverse backgrounds
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