The transformation of dough into a light, airy loaf is chemistry in action, with key principles of physics and microbiology giving a helping hand along the way. 

Join our expert bread making technologists for a live virtual workshop as they argue over the merits of centuries-old bread making methods against modern day technologies and the effect of changing consumer behaviours.

These sessions will help A-Level Physics, Biology & Chemistry students understand how their chosen subjects play a key role in the complexities of food production. From lactic acid fermentation and texture analysis to the key principles of Rheology & chromaticity, join us for what promises to be a fun, informative event. For more information visit www.cafre.ac.uk