MVI382B Cereal Technology
Showing course contents for the educational year 2022 - 2023 .
Course responsible: Catrin Tyl
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: The course is under revision. The course will be carried out in the spring semester.
First time: Study year 2007-2008
The course covers various cereal grains (wheat, rye, oat, barley, corn, rice, sorghum, millet, spelt, einkorn), their composition (starch, proteins, dietary fiber), technological properties, use in different products (bread, cookies, cakes, pasta, breakfast cereals, etc.), importance in the diet as well as contributions in a sustainable production.
The course will include lectures and individual study/work by the students.
Canvas. E-mail: email@example.com
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.
Knowledge of cereal as raw material. General knowledge in food technology, food chemistry and biotechnology.
Term paper (counts 30%)
Written exam (counts 70%), 3 hours
35 hours lectures, 85 hours self study.
Special requirements in Science
Type of course:
1x1 and 1x2 hours lecture per week.
Coordinated with MVI382A
An external examiner evaluates exam and term papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Combined assessment: Letter grades