Our Nutrition and Food Scientists recently conducted an exciting experiment comparing different types of flours, including bread and cake flour, to observe gluten formation. They also tested how kneading time affects dough elasticity and stretchiness.
Hands-On Learning in Our Academic Extension Program
This hands-on approach is part of our Academic Extension program, which gives students dedicated time to consolidate learning, complete pending work, and engage in tailored extension activities. The course emphasises essential skills like time management, responsibility, and goal setting!