 | Select the desired Level or Schedule Type to find available classes for the course. |
| FS 45500 - Cereal Chemistry And Processing |
|
Credit Hours: 1.00. Cereal grain structure, chemical and functional properties, and nutritional aspects related to grain milling and processing. Cereal processing covers dry and wet milling, brewing, baked products, pasta, breakfast cereals, snack foods, and traditional cereal foods from other countries. (Offered in even-numbered years.). Typically offered Fall.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. To gain a fundamental knowledge and familiarity of the chemistry of cereal grain components and the major cereals processed to consumer products. 2. Have a working knowledge of the relationship between chemical structures, interactions and processing. Restrictions: Must be enrolled in one of the following Classifications: Junior: 75 - 89 hours Senior 105+ hours Sophomore: 45 - 59 hours Junior: 60 - 74 hours Senior 90 - 104 hours |
| Return to Previous | New Search |
 |