Online Courses Handbook 2003

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, sugar, fruits and vegetables. Beer, fruit juice, vinegar and soft drink 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 unleaveneed breads, leaving agents for cakes and batters. Genetic engineering and plant production. Agriculture and horticulture.

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