Bakery Science and Management
"The relatively small number of majors makes it easier to develop good relationships with professors and other bakery science students. I chose this major not only for the chance to bake in classes, but also to understand the science behind baking products. Hands-on classroom experiences will prepare me for the real world."
Kansas State University’s bakery science graduates have a lot to offer. They have completed baking technology courses along with other university courses, giving them a broad, university education which includes a strong science background. The curriculum combined with internship experiences has prepared them for the complicated management decisions required in the baking and allied industries.
Product development specialist, technical sales representative, production management, quality assurance, ingredient/equipment sales, labeling and regulatory technician, and retail/wholesale ownership.
The exact sequence of courses is flexible and reflects the personality and interests of the student. Bakery science offers students two options of production management or cereal chemistry. Students selecting the production management option will take classes to prepare them for jobs in sales, product development or production management. Those choosing the cereal chemistry option learn about quality control or research and development.