Cereal technology 1 (5cr)

Objective

Upon completion of the course, the student will
- be able to define different types of cereals
- be able to identify the specific characteristics of cereals as raw materials and their potential for use of the various components
- be able to assess the factors affecting the quality of grain
- be able to identify grain products, manufacturing processes and equipments.

Content

- Grai structure and nutrients of cereals
- Cereal types
- Cereal storage and quality control.
- Roll milling
- Milling oats, rice and barley
- Malting
- Starch syrups
- Cereal-based feed
- Basics of making wheat breads

Qualifications

Food chemistry and Food processes.

Assessment criteria, satisfactory (1)

Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Good (3...4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Materials

Lecturer's material

Teaching methods

Lectures and laboratory work (compulsory attendance)