The course covers in depth the chemical, physical and functional characteristics of the cereal and legume constituents with emphasis on wheat; biosynthesis and development of such functional characteristics in the grain during maturity, as well as their effects on some  properties like hardness, and milling behavior; important phenomena as retro gradation, swelling, and gelatinization in relation to bread staling and extrusion; the amino acid analysis and protein fractionation techniques and profiles of cereals and legumes relating them to their rheological, nutritional and biological properties; role of enzymes in cereal and legume products including texturized proteins.