Technology of cereals
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Course Description
COURSE CONTENT
The role of cereal macronutrients and micronutrients in food production and nutrition. Principles of cereal food production and types of cereal products. Effect of raw materials and technological processes on product quality. Influence of the freezing process on the product quality. Production of toast bread, biscuits and flat bread. Production of fresh filled pasta. Production of novel food by grain fractionation method. Production of nutritionally enriched cereal products. Application of vacuum baking in production of bakery products. Development of new products with prolonged shelf-life (freezing, bake-off technology, vacuum cooling, MAP, cold chain technologies).
LEARNING OUTCOMES
- Demonstrate a systematic understanding of the effects of processing conditions on the quality and nutritional value of cereal based products
- Critically analyze and evaluate conventional and modern methods of cereal processing
- Improve existing solutions in cereal food industry by implementing scientific approach and creativity
- Communicate effectively with colleagues and scientific community about possibilities and application of new technologies in development of novel cereal products
Lectures
| Course structure | Lectures, consultations, and seminars |
| Examination | Seminar presentation and oral exam |
Lectures + Seminars + Practical work : 10+10+0= 20 hours
Literature
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