Course code MVI382B

MVI382B Cereal Technology

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Showing course contents for the educational year 2021 - 2022 .

Course responsible: Trude Wicklund, 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 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.

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 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. 
Mandatory activity:
Lab exercises.
3 hours written exam (counts 70%, must be approved), term paper (counts 30 %, must be approved).
Nominal workload:
30 hours lectures, 10 hours lab, 85 hours self study.
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 exam papers and term papers.
Examination details: Combined assessment: Letter grades