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Serves: Worldwide
Enrollment: Rolling
Financial Aid: No
Scholarships: No
Contact Info:
State: Kansas
City: Manhattan
Street: 1213 Bakers Way
ZIP: 66505
Phone: +1-785-537-4750
AIB International is a corporation established by the North American wholesale and retail baking industries in 1919 as a technology transfer center for food processors and bakers. The initial mission of the organization was to "put science to work for the baker," and that fundamental idea is still vital to all of the programs, products, and services provided by AIB to baking and general food production industries all over the world.

AIB International is dedicated to protecting the safety of the food supply chain and providing high rate technical and educational programs. AIB offers one stop convenience for food producers who need technical laboratory testing of ingredients, formulas, and final products. AIB works with both large and small scale manufacture and is created to complete all the testing needs.

AIB is located in Manhattan, Kansas, home of Kansas State University and one of the main centers for wheat and allied grain product research and development in the whole world. The School cooperates with local grain science and trade associations, and has links and working relations with a number of other food productions and equipment, food safety, trade development, and food legislation groups and university food science research programs both in the United States and overseas.

AIB's staff includes specialists in the areas of baking production; research associated with experimental baking, cereal science, and nutrition; food safety and hygiene; occupational safety; and maintenance engineering.

AIB's School of Baking is known all over the world the world as a leader in educational programs for the food industry. Since 1919, AIB has provided high-quality training to prepare people for a career in the baking or allied industries. AIB's courses present opportunities to modernize technical knowledge and improve skills of all students including bakers, technical personnel members, managers or maintenance engineers.

American School of Baking offers 20-week Baking Science and Technology course and 10-week Bakery Maintenance Engineering program. AIB has nearly 60 students and the most of them come from all over the world. Students go so far for the reason that AIB International is one of the finest baking institutes in the whole world. People come here for the science and the management portion of the course that is tough to get anywhere else. Students, wearing their company's uniform or all white to classes, take 661 hours of courses in bread and roll production, cake and sweet goods production, cereal chemistry and production management.

Nowadays the AIB association has more than 900 members in various countries, ranging from international food ingredient and foodservice companies to small single-unit conventional and retail bakeries.


Lonnie Webb
I found it (AIB's Maintenance Engineering Resident Course) was very helpful in my position to be a better employee for the company. It has helped me further my career with the company. My goal is to send at least one of my technicians a year to the class. The instructors and the staff are great, they all seem to want the best for every student and they will always give a helping hand. I can't say enough about the school and staff.

Travis Goodman
AIB’s Food Defense Coordinator seminar is the most comprehensive course on food defense that I have attended. Throughout the course, participants learn how to develop a food defense plan that addresses prevention, response, and recovery activities. The course provides detailed information about vulnerability assessments, physical security measures, and the importance of planning for a crisis. The instructors drive all the points home with real examples of why food defense preparedness is so important in today’s post 9/11 era.

T. Smith
Everything was so well planned- all of the subjects and work seemed to fall together rather well.