Course code MVI382B

MVI382B Cereal Technology

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Showing course contents for the educational year 2022 - 2023 .

Course responsible: Catrin Tyl
Teachers: Anne Kjersti Uhlen
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
Limits of class size:
Teaching exam periods:
This course starts in Spring parallel. This course has teaching/evaluation in Spring parallel.
Course frequency: The course is under revision. The course will be carried out in the spring semester.
First time: Study year 2007-2008
Preferential right:
Course contents:
The course covers various cereal grains (wheat, rye, oat, barley, corn, rice, sorghum, millet, spelt, einkorn), their composition (starch, proteins, dietary fiber), technological properties, use in different products (bread, cookies, cakes, pasta, breakfast cereals, etc.), importance in the diet as well as contributions in a sustainable production.
Learning outcome:

Knowledge: The students will learn about different cereals and their potential for the production of different products. The most important cereal raw materials will be wheat, rye, oats, barley, corn and rice. Grain raw materials of less economic significance such as einkorn, emmer and spelt and some tropical varieties will also be reviewed. For example, different grades of wheat can be used for fermented pastries, biscuits, cakes, pasta products and as an ingredient in other foods, while oats and barley have other functional properties and are more common in the production of breakfast cereals or flatbreads and cakes.

Skills: The students will get an overview of chemical and technological properties in the most commonly used cereal raw materials in our diet. Composition and functional properties are crucial for which production processes are relevant to them.

General competence: The students will learn about the structure of grain raw materials and to evaluate the quality of raw materials based on chemical and functional properties. Various manufacturing methods for different raw materials and products will help to illustrate this

Learning activities:
The course will include lectures and individual study/work by the students.
Teaching support:
Canvas. E-mail: 
Principles of Cereal Science and Technology, Eds.: J.A. Delcour - R.C. Hoseney (AACC) and relevant articles. The students are also encouraged to seek literature on the Internet.
Bachelor's in Food Science or equivalent.
Recommended prerequisites:
Knowledge of cereal as raw material. General knowledge in food technology, food chemistry and biotechnology. 

Portfolio assessment:

Term paper (counts 30%)

Written exam (counts 70%), 3 hours

Nominal workload:
35 hours lectures, 85 hours self study.
Entrance requirements:
Special requirements in Science
Type of course:
1x1 and 1x2 hours lecture per week.
Coordinated with MVI382A
An external examiner evaluates exam and term papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Combined assessment: Letter grades