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FOOD 4520 - Utilization of Cereal Grains for Human Food F (3-3) [0.50]

The course will cover topics related to the history of agriculture as it relates to cereal grains; basic principles behind grain breeding and its relevance to grain quality and functionality; regulations as they relate to grain quality; fractionation of cereal components and their utilization; relationship between grain structure/ composition and processing of cereal-based foods; principles of analytical tools commonly used to asses grain and product quality; science and technology as it relates to manufacturing and shelf life of common cereal-based foods from wheat, corn, rice and barley; functional and nutritional attributes of cereal grains; recent advances in cereal science and technology and the non-food uses of cereal grain components.