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.

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