MVI382B Cereal Technology

Knowledge: The students will learn about different cereals and their potential for the production of different products. The most important cereal raw materials are wheat, rye, oat, corn and rice. Grains of lower economic significance such as einkorn, emmer and spelt will also be reviewed. Different grades of wheat can be used for fermented pastries, biscuits, cakes, pasta and as an ingredient in other foods, while oats and corn have other functional properties and are more common in the production of other goods such as breakfast cereals.

Skills: The students will get an overview of chemical and technological properties in the most commonly used cereal raw materials in our diet. Composition and functional properties are crucial for which production processes are relevant to them.

General competence: The students will learn about the structure of grain raw materials and to evaluate the quality of raw materials based on chemical and functional properties. Various manufacturing methods for different raw materials and products will help to illustrate this