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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. |
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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". |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
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. |
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Unit Assessment Breakdown: | Assignment 20%, First Examination 40%, Final Examination 40%. This is by grade/mark assessment. |
Field of Education: | 69900 Other Health (Narrow Grouping) | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 1 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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