Course code MVI382B

MVI382B Cereal Technology

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Showing course contents for the educational year 2019 - 2020 .

Course responsible: Trude Wicklund
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: Annually 
First time: Study year 2007-2008
Preferential right:
Course contents:
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.
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, practice in laboratory, individual study/work by the student and excursion.
Teaching support:
Canvas. E-mail:, 
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.
Recommended prerequisites:
Knowledge of cereal as raw material. General knowledge in food technology, food chemistry and biotechnology. 
Mandatory activity:
Lab exercises and excursion.
3 hours written exam (counts 70%, must be approved), term paper (counts 30 %, must be approved).
Nominal workload:
30 hrs lectures, 10 hrs lab, 100 hrs self study, 10 hrs excursion.
Entrance requirements:
Special requirements in Science
Type of course:
3x2 hours lecture or lab activities per week for 6 weeks.
Coordinated with MVI382A
An external examiner evaluates a minimum of 25 exam papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Continuous exam: A - E / F