FOOD 4520

The course will cover topics related to the history of agriculture as it relates to cereal grains; basic principles behind grain breeding and its relevance to grain quality and functionality; regulations as they relate to grain quality; fractionation of cereal components and their utilization; relationship between grain structure/ composition and processing of cereal-based foods; principles of analytical tools commonly used to assess grain and product quality; science and technology as it relates to manufacturing and shelf life of common cereal-based foods from wheat, corn, rice and barley; functional and nutritional attributes of cereal grains; recent advances in cereal science and technology and the non-food uses of cereal grain components. [Department(s): Department of Food Science]