MVI382B Cereal Technology
Showing course contents for the educational year 2020 - 2021 .
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: Course changes are planned and will be given the last time in this form in the fall of 2020
First time: Study year 2007-2008
The course covers various cereal products, their composition, technological properties, use in different products, importance in the diet as well as contributions in a sustainable production.
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.
The course will include lectures, practice in laboratory, individual study/work by the student and excursion.
Canvas. 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, food chemistry and biotechnology.
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:
3x2 hours lecture or lab activities per week for 6 weeks.
Coordinated with MVI382A
An external examiner evaluates a minimum of 25 exam papers.
Examination details: :