MVI382B Cereal Technology
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Showing course contents for the educational year starting in 2016 .
Course responsible: Trude Wicklund
Teachers: Anne Kjersti Uhlen
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Teaching exam periods:
This course starts in Spring parallel. This course has teaching/evaluation in Spring parallel.
Course frequency: Annually
First time: 2007V
Cereals, importance in the diet, chemical composition, tehchnological and health related chatacteristics. Starch - energy, synthesizing and degradation of starch. Protein, amino acid composition in cereals, functional properties, quality aspects. Fibre, different qualities, properties and importance in the diet. Minerals and vitamins, antioxidants in cereals. Cereals: Wheat, rye, oats and barley, tropical cereals, rice, maize, sorghum and millet, special cereals: spelt, einkorn, and in addition; buck wheat. Technology: baking technology, biscuits, cakes, extrusion/breakfast cereals, pasta, and niche products from cereals.
Students will gain advanced knowledge of different aspects concerning the quality and use of cereals.
The course will include lectures, practice in laboratory, individual study/work by the student and excursion.
Fronter. E-mail: firstname.lastname@example.org, email@example.com
Principles of Cereal Science and Technology, Eds.: J.A. Delcour - R.C. Hoseney (AACC), articles. The students are also encouraged to seek literature on the Internet.
Bachelor's in Food Science or equivalent.
Knowledge of cereal as raw material. General knowledge in food technology.
Lab exercises and excursion.
3 hours written exam (counts 70%, must be approved), term paper (counts 30 %, must be approved).
30 hrs lectures, 10 hrs lab, 100 hrs self study, 10 hrs excursion.
Special requirements in Science
Type of course:
2x2 hours lecture or lab activities per week.
An external examiner evaluates a minimum of 25 exam papers.
Allowed examination aids: No calculator, no other aids
Examination details: Continuous exam: A - E / Ikke bestått