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Course Title[Course Code]:Advanced cereal technology (Advanced)[AGRO 724]

Faculty: Agriculture
Department: Agronomy
Program: Crop Production
Compulsory / Elective:Elective
Postgraduate(Doctoral-First Semester or Second Semester)
Lecture:( 3 ) Practical / Clinical:( - ) Tutorial:( - )

Course Description:
The course aims at introducing the 1. Identify the different cereal grains produced and used worldwide for the production of human foods with special emphasis on cereal grains produced/ utilized extensively in Egypt (eg. Rice and wheat). 2. Characterize the chemical composition of edible cereal grains in relation to nutritional values and functional properties. 3. Understand the theory of storage of cereal grains in relation to maintaining grain quality and maximizing profits. 4. Understand the processes of dry and wet milling and recognize the end‐products of these processes and the use of these products in manufacturing human foods. 5. Understand properties of ingredients used in baking of breads and reactions of these ingredients during processing into baked products. 6. Classify and understand the ingredients and processes used for manufacturing of today’s cereal grain‐based food products (other than breads) such as cookies, cakes, ready‐to‐eat and hot breakfast cereals, pasta, noodles, flat breads, cereal‐based snacks such as corn, etc.