Now, having graduated with a BSc (Hons) Food Science and Technology, run her own bakery business and returned to the college as a lecturer, she has plenty to celebrate.

Lili’s recent graduation at Chester Cathedral marked an important milestone in a journey that has seen her develop both professionally and personally, combining years of practical experience in the bakery industry with a deeper understanding of the science behind food production.

Her degree also gave her the opportunity to explore an issue close to her heart through her dissertation, titled Development of a Gluten-Free Deep-Fried Doughnut: Meeting the Gap in the Market for Sweet Treat Discrimination for Coeliacs in the UK.

The research was inspired by Lili’s experience of working in the bakery industry and running her own business. With many of her customers living with coeliac disease, she had seen first-hand the limited choice available when it came to high-quality sweet bakery products.

She wanted to investigate whether it was possible to create a gluten-free doughnut that could offer the same taste, texture and overall experience as a traditional one.

Her research involved developing and testing several recipes using different combinations of gluten-free flours and ingredients. These were then put through sensory testing, with consumers assessing their flavour, texture, appearance and overall acceptability.

One of the biggest challenges was understanding just how difficult it is to replicate the role gluten plays in baking.

Lili said: “Going into the research, I knew it would be challenging, but I don’t think I fully appreciated how much gluten contributes to the texture, structure and overall eating experience of a doughnut.”

The project highlighted how even small changes to ingredients and processes, such as proofing times and ingredient ratios, could make a significant difference to the finished product.

For Lili, one of the most important lessons was that successful baking involves much more than following a recipe.

“My research reinforced how important it is to understand the science behind baking, not just the practical skills,” she explained.

“Sometimes it wasn’t a major recipe adjustment that improved the product, but a small change to things like proofing time or ingredient ratios. The project really showed me that successful baking is as much about understanding the science behind the process as it is about the ingredients themselves.”

That understanding is now proving invaluable in her role as a lecturer at Reaseheath, where she can draw on both her industry experience and academic knowledge to support the next generation of bakers.

She encourages her students to question why ingredients behave in particular ways and how changes to recipes and processes can affect the final product. She also uses examples from her own research to bring product development, problem-solving and different dietary requirements to life.

Lili believes her degree has given her something that practical experience alone could not: a much deeper understanding of the science behind ingredients, processes and product development.

It has also changed the way she approaches teaching, encouraging students to be curious, test ideas and think critically rather than simply following instructions.

Looking back, Lili is particularly proud of how far she has come since arriving at Reaseheath as a teenager.