The University of Jordan :: Research Groups :: Advanced Baking Science & Technology

Group Aims

1. Fundamental Research: Investigate the physicochemical and biochemical mechanisms governing baking processes, including starch gelatinization, protein network formation, and Maillard reactions.

2. Innovative Technologies: Develop advanced baking technologies (e.g., AI-driven process optimization, and alternative fermentation methods) to improve efficiency and product innovation.

3. Health & Nutrition: Design fortified and functional baked goods with enhanced nutritional profiles, catering to dietary needs (e.g., high-protein, low-glycemic, gluten-free).

4. Sustainability: Promote eco-friendly practices by studying alternative ingredients (e.g., upcycled byproducts, insect flour) and energy-efficient baking processes.

5. Industry Collaboration: Partner with bakeries, food startups, and equipment manufacturers to translate research into scalable, real-world applications.

6. Education & Outreach: Train the next generation of food scientists through workshops, publications, and public engagement on baking science advancements.

Our Vision

To be the leading interdisciplinary research hub where science unlocks baking's full potential.

We envision a future where:

Baked goods are personalized nutrition, tailored to individual health needs and dietary preferences without compromising on taste or texture.

Baking production is hyper-efficient and sustainable, utilizing circular economy principles, near-zero waste processes, and climate-resilient ingredients.

Food safety and quality are guaranteed through smart, AI-powered manufacturing and predictive analytics.

The joy and cultural significance of baking are enhanced and made accessible through groundbreaking scientific discovery.

We strive to redefine the boundaries of what is possible in baking, from molecule to marketplace.

Core Values

Scientific Excellence: Rigorous, evidence-based, and reproducible research.

Interdisciplinary Collaboration: Fostering a culture where chemists, engineers, nutritionists, and data scientists work together.

Sustainability & Ethics: A commitment to environmental responsibility and ethical food production.

Translation & Impact: Bridging the gap between research discovery and real-world application for industry and consumers.

Education & Mentorship: Training the next generation of food scientists and technologists.

This framework presents the group as forward-thinking, ambitious, and grounded in practical, impactful science.

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Innovating the Future of Baking Science & Technology