Course responsible:Catrin Tyl
Campus / Online:Taught campus Ås
Teaching language:Engelsk, norsk
Limits of class size:50
Nominal workload:30 hours lectures, 95 hours self study.
Teaching and exam period:This course starts in Spring parallel. This course has teaching/evaluation in Spring parallel.
About this course
Knowledge: The students will learn about different cereals and their potential for the production of different products. The most important cereal raw materials are wheat, rye, oats, corn and rice. Grain raw materials of lower economic significance such as einkorn, emmer and spelt will also be reviewed. For example, different grades of wheat can be used for fermented pastries, biscuits, cakes, pasta and as an ingredient in other foods, while oats and corn have other functional properties and are more common in the production of other goods such as breakfast cereals.
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
- The course will include lectures and individual study/work by the students.
- Canvas. E-mail: firstname.lastname@example.org
- 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
- An external examiner evaluates exam and term papers.
- 1x1 and 1x2 hours lecture per week. Lectures may be replace with self-study.
- Letter grades
- Special requirements in Science