AB Mauri opens doors to undergraduates

By James Ridler contact

- Last updated on GMT

Students from University College Birmingham visited AB Mauri's Centre for Excellence
Students from University College Birmingham visited AB Mauri's Centre for Excellence
AB Mauri opened its doors to students of the University College Birmingham’s (UCB’s) BSc Bakery and Confectionery Technology course, offering a rare glimpse into the work of the baked goods manufacturer.

More than 30 students were welcomed into AB Mauri’s Centre of Excellence (ACE) by new product development director Jim Hawkridge, starting the day with an in-depth bread theory session. The day continued to visits to the test bakery and a tour of the site.

Students received tips and an insight into what to expect from a career in the baking and confectionery sector, as well as being given the opportunity to interact with staff to learn about their industry experiences.

The day concluded with a question-and-answer session with the research and development team, featuring former UCB graduates Hannah Parry and Laura Underwood. Members of the wider ACE management team were also on hand to answer questions. 

Roles they’ll fill

Commenting on the visit, Chris Foxall, bread lecturer of University College Birmingham, said: “It was brilliant for the students to hear about the roles they could fill in time and learn about many different product and ingredient attributes.

“A day like this doesn’t just happen without significant effort and I’d like to give my sincere thanks once again. I have no doubt that all of our students will remember this for many years to come.”

Bakery and confectionery lecturer Richard Wood said meeting former UCB graduates opened students’ eyes to the possibilities of working in the industry and was “a great example of what students can achieve”.

‘Future baking stakeholders’

AB Mauri UK & Ireland managing director Andrew Pollard added: “We were delighted to welcome such a vibrant and competent group of students to ACE.

“Whether it’s working for, in conjunction with, or even in other ways related to AB Mauri, I have no doubt that we’re looking at key future baking industry stakeholders here. We wish them all the very best for the future.”

Meanwhile, last month, Premier Foods partnered with two schools in St Albans​ to provide local students studying food technology with an insight into the world of work in the food manufacturing industry.

Related topics: Bakery, People & Skills

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