December 10-22, 2018
This course will provide an excellent introduction to Cereal Science and Technology for the food industry. Whilst there will be a major focus on wheat flour for baked goods applications, other cereal ingredients will be considered during the course e.g. barley flour for human consumption.
The course is a mix of theory and practice and is aimed at product developers and technical staff involved in cereals and baked good manufacture, as well as suppliers to these sectors. By attending, you will gain a better understanding of the source of various cereal-based ingredients, as well as the key factors controlling their functionality.
Following modules will be covered during two weeks programs.
This program is recommended for food processors that rely on cereals as a major ingredient in their products, graduates who are leading to the M.S. and Ph.D. degrees in Cereal Science. These processors manufacture such products as: baked goods (bread, sweet goods, crackers, biscuits, pasta, prepared snack foods, breakfast foods, etc. This program is highly recommended for Start-ups.