Jordan Young

WORK HISTORY

EDUCATION

ABOUT JORDAN YOUNG

I am a technical baker with experience in bakery manufacturing, artisanal baking, and teaching in bakery science. Currently, I am a Ph.D. candidate at Queen\'s University Belfast, researching cereals, protein crops, and sustainable food systems. I hold a First Class Honours BSc in Food Science and Technology (Nottingham Trent University). My dissertation,\"The Impact of Sprouting on the Nutritional Composition of Ancient Wheat Grains: A Study on Einkorn and Spelt\", achieved a First and explored how sprouting enhances protein and fibre content in ancient wheat. Before this, I completed an FdSc in Artisan Food Production with Distinction at the School of Artisan Food and was accredited by NTU, where I was Awarded Top Foundation Degree Student 2024 My baking journey began when I was 16, and since then I\'ve worked as a cake decorator, apprentice baker, production supervisor and technical baker. I\'ve also had the opportunity to bake in Iceland, Switzerland, and Norway, gaining international insights into traditional and modern baking practices. Throughout my career, I have been fortunate to receive several awards and recognitions. In 2023, I was named Young Baker of the Year by the Worshipful Company of Bakers at the National Bakery Awards. At ABST I achieved third place in the Danish Pastries competition 2024. In 2023, I was a finalist in the High Weeks Award and received high commendation in the Fruit Load Challenge Trophy. In 2024 I was honoured as Top Foundation Degree Student at ARES School at NTU. In 2025, I won the Renshaw Cup for SAF.