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Dr Devon Petrie

Dr Devon Petrie

petried3@lsbu.ac.uk

National Bakery School

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I am the Executive Lead and Course Director in the National Bakery School/ School of Applied Science. I joined LSBU in 2016, having previously studied at the National Bakery School and, before then, as Director of the Olive Stone company. Once I completed the BSc (Hons) in Baking Science and Technology, I took a further qualification PG in Academic Practice (Queen Mary's University London) and completed my PhD in Food Science from London South Bank University.

I am passionate about bakery products and functional ingredients that affect the fermentation of baked goods. My main research specialises in proteins, ranging from animal to plant-based. Through this, my research has expanded with interests in consumer habits, perception of food products and sustainable protein sources. This is a key driver for the bakery industry and consumers as this determines progress within the food industry. I have recognised this as an important indicator, and therefore started working with several bakery companies to develop their product range and baked goods using sustainable proteins.

In 2017, I was awarded with the Rising Star from LSBU and further received Freedom from the City of London. This led to full liveryman status within the Worshipful Company of Bakers. This allows me to engage with outreach programmes and encourage more young people to join the baking industry.

Courses taught

Baking Science and Technology - BSc (Hons)

Food Sciences - MRes

Food Sciences - PhD

Postgraduate Research Supervision
Current
Miss Caroline Rukshini JeevachandranDoctoral Research ProjectPhD
PhD Food Science

London South Bank University

2017
PG in Academic Practice

Queen Mary's University London

2017
2018
BSc (Hons) Baking Science and Technology

London South Bank University

2013
2016
Food Sensory Sciences

Campden BRI

2018
2018
Advance Diploma in Sugar Artistry

La Escuela Bouquet - Ornella De Simone

2016
2016
Diploma in Retail Ready

Food Award Company

2009
2009
Director
The Olive Stone

Provided leadership and management for the company and integrating its functions to a larger audience.

Established plans of character, integrity and of quality which resulted in the long-range continual growth and profitability of the company.

Provide service to all clients in a manner which exceed expectations.

Oversaw planning and implementing programs, policies and procedures to ensure that the companies standards are met.

Assisted in the co-ordination of organisational and administrative functions.

2007
2014
Commercial/industry
Consultant - Chocolatier
Urban Village Chocolates

Overseeing the companies food hygiene and health & safety standards are compliant with ISO accredited

Supporting management with day to day operations of the company

2014
2015
Commercial/industry
Consultant
Sweet as a Cupcake

Supporting management in effective marketing and communication strategy.

Overseeing the companies food hygiene and health & safety standards are compliant with ISO accredited

Supporting management with day to day operations of the company

2013
2014
Commercial/industry
ISO Internal Company Auditor
Insurance Claims Accommodation Bureau

Carrying out regular internal audits for BWB’s ISO certifications (ISO 9001, 14001 and 27001)

and Cyber Essentials Plus.

Monitoring the audit cycle programme to ensure it remains effective and up to date.

Acting as an objective source of independent advice to ensure validity, legality and goal

achievement of the requirements of these four certifications.

Producing and submitting a full audit report on each audit undertaken.

Producing audit summary reports for each audit undertaken.

Ensuring any non-conformities are listed on the appropriate non-conformities log and corrective

actions are assigned to the appropriate party.

Ensuring all follow-up actions are listed on the appropriate Action plan, and ‘Work In Progress’

comments are provided after an appropriate interval for each action until completion.

Conduct follow up audits / checks to monitor non-conformities and ensure other actions are

completed.

Engaging with continuous knowledge development regarding each certification’s requirements,

recommended best practices, tools, techniques and performance standards.

Recommending appropriate changes as a result of the audit results to management.

Management Systems for Quality, Environment and information Security where necessary.

Taking minutes and producing a report for the annual management review meetings for ISO certification.

2005
2013
Commercial/industry
British Society of Bakers
2016
Worshipful Company of Baker
2016
Worshipful Company of Baker/ Bakers Under Forties Society
2019
2020
International Food Science and Technology
2017
Guildhall City of London
2017
Higher Educational Academy
2019
Sheffield College
External examiner

Level 4 and 5 modules

February 2022