303494 (v.1) Cereal Food Science 381

Area:

School of Public Health

Credits:

25.0

Contact Hours:

4.0

Lecture:

1 x 3 Hours Weekly

Fieldwork:

1 x 1 Hours Weekly

Syllabus:

Composition, production, handling, processing and storage of cereals and grain legumes. Beer production. Plant proteins in the food system. Naturally occurring, non-microbial food toxicants. Thickening agents of plant origin. Production and technology ofbreakfast cereals. Wheat production and milling. Methods of bread production, yeast and unleavened breads, leaving agents for cakes and batters.

Unit Outcomes:

On successful completion of this unit students will have demonstrated - An understanding of the composition, production, handling, processing and storage of cereals and grain legumes. An understanding of the chemistry and technology of thickening agents.Knowledge of the naturally occurring non-microbial toxicants in foods. An understanding of the importance of the farm, agriculture and horticultural techniques in food and safety and quality, "paddock to plate".

Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information.

Unit References:

Birch G.G. and Lindley M.G., (1985), Alcoholic Beverages, Essex, Elsevier Applied Science Publishers Ltd. Clifford M.N. and Willson K.C., (1985), Coffee - Botany, Biochemistry and Production of Beans and Beverage, Beckenham, Croom Helm Ltd. Concon J.M.,(1988), Food Toxicology, Part A, Principles and Concepts, Part B, Contaminants and Addititves. NY, Marcel Dekker Inc. Fennema O., (1985), Food Chemistry, (2nd Ed.), NY, Marcel Dekker Inc. Frame N.D., (1994), The Technology of Extrusion Cooking, London, Blackie Academic and Professional. Honseney R.C., (1986), Principles of Cereal Technology, St Paul, American Association of Cereal Chemists. Hudson B.J.F., (1982-1988), Developments in Food Proteins, Vols. 1-6. Essex, Elsevier Applied Science Publishers Ltd. Juliano B.O., (1985), Rice - Chemistry and Technology, (2nd Ed.), St Paul, American Association of Cereal Chemists. Kays S.J., (1991), Post Harvest Physiology of Perishable Plant Products, NY, AVI. Minifie B.W., (1980), Chocolate, Cocoa and Confectionery - Science and Technology, (2nd Ed.), Westport, AVI Publishing Company Inc. Pattee H.E., (1985), Evaluation of Quality of Fruits and Vegetables, Westport, AVI Publishing Company Inc.

Unit Texts:

No prescribed texts.

Unit Assessment Breakdown:

Assignment 20%, First Examination 40%, Final Examination 40%. This is by grade/mark assessment.

Year	Location	Period	Internal	Area External	Central External
2004	Bentley Campus	Semester 1	Y