MVI382B Cereal Technology
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
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 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 and individual study/work by the students.
Canvas. E-mail: firstname.lastname@example.org
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.
3 hours written exam (counts 70%, must be approved), term paper (counts 30 %, must be approved).
30 hours lectures, 10 hours lab, 85 hours self study.
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