Christopher Foxall

After leaving school, I served in the RAF for three years. Following this, I worked as a baker in an In-Store Bakery. I completed my City & Guilds Level 2 & 3 in Bakery at University College Birmingham before joining Rank Hovis as a Bakery Technologist and was eventually promoted to the position of Technical Sales Manager. 

I also was responsible for the technical and product development support for ingredient manufacturer Holgran, which supplied a number of large and small bakeries around the UK and Ireland. This job role involved working in collaboration with international companies located in Italy, France and Germany and other parts of Europe to develop and bring to market new products for UK bakeries. 

I then joined Village Bakery in Wrexham as a Product Development Specialist, developing new products from concept to launch for Marks and Spencer, including products such as the M&S Sourdough Crumpets & Ultimate Pancakes. 

I joined University College Birmingham in January 2016 and started teaching on both Further and Higher Education Bakery Courses so have had a number of years experience teaching on all levels from 1-6. 

I teach on a range of the FdSc/BSc Bakery and Patisserie Technology (BPT) Degree modules including Artisan Bread, Bakery Science & Nutrition, Contemporary Bread and Bakery Product Design & Development.

I am also Year Manager for Level 4 BPT Programme

• Fellow of Advance HE

• Alliance for Bakery Students and Trainees voluntary support for this organisation focused on supporting trainee bakers into the Baking Industry

• Bakery Skills
• Bakery Science
• Food Nutrition
• Food Manufacture
• Ingredients and Technology