AIB's School of Baking is recognized throughout the world as a leader in educational programs for the food industry. Since 1919, AIB has been committed to providing quality training to prepare people for a career in the baking or allied industries. Whether you are a baker, a technical staff member, a manager or a maintenance engineer, AIB's courses offer you opportunities to update your technical knowledge and sharpen your skills. Choose AIB as your resource in learning how to deliver a better product to your customers.

Who are we?

AIB International is a corporation founded by the North American wholesale and retail baking industries in 1919 as a technology transfer center for bakers and food processors. The original mission of the organization was to "put science to work for the baker," and that basic theme is still central to all of the programs, products, and services provided by AIB to baking and general food production industries worldwide.

AIB's staff includes experts in the fields of baking production; research related to experimental baking, cereal science, and nutrition; food safety and hygiene; occupational safety; and maintenance engineering.

AIB is headquartered in Manhattan, Kansas, home of Kansas State University and one of the major centers for wheat and related grain product research and development in the entire world. The Institute works closely with local grain science and trade organizations, and maintains links and working relationships with many other food production and equipment, food safety, trade development, and food legislation groups and university food science research programs both in the United States and abroad.

The AIB association currently has more than 900 members in many countries, ranging from international food ingredient and foodservice companies to small single-unit traditional and artisan retail bakeries.