School of Agriculture
"Where You Can Find The Best Agricultural Knowledge, And Hope You the Best Wishes In Our Campus"
0603349 Cereal and Bakery Processing
Course Description :

Principal cereal grains and their products, especially wheat with respect to structure, composition and physical and chemical properties and storage conditions. Production of cereal flour, bakery products especially breads, pasta, breakfast cereals, as well as production of starch and gluten. Practical exercises on processing and evaluating the quality of the different products.

Department :Nutrition and Food Technology
Program :Bachelor in Food science and Technology
Course Level :Bachelor
Course Outline :