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303494 (v.1) Cereal Food Science 381
Area: | School of Public Health |
Contact Hours: | 4.0 |
Credits: | 25.0 |
Lecture: | 1 x 3 Hours Weekly |
Fieldwork: | 1 x 1 Hours Weekly |
| 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 of breakfast cereals. Wheat production and milling. Methods of bread production, yeast and unleavened breads, leaving agents for cakes and batters. |
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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