FDS405 Cereal Science 2 (8)
CSU Discipline Area: Chemistry (CHEMI)
Duration: One session
Abstract:
This subject teaches students about various applications of cereals in the food and beverage industries. These applications include alcoholic beverage, bread, biscuit, pasta, noodle, breakfast cereal and snack food production.
+ Subject Availability Modes and Locations
No offerings have been identified for this subject in 2013.Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: FDS405
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Assumed Knowledge:
Enrolment restrictions:
Available only to students enrolled in a Graduate Certificate in Applied Science
Objectives:
Upon successful completion of this subject, students should:
* Describe the use of cereals in alcoholic beverage production;
* Describe the use of cereals in baked products;
* Describe the use of cereals in extruded products;
* Describe the use of cereals in snack foods
Syllabus:
The subject will cover the following topics:
* Malting and Brewing; * Distilled Products; * White pan bread; * Miscellaneous yeast leavened products; * Biscuit production; * Miscellaneous chemically leavened products; * Leavening agents; * Pasta and noodles; * Extrusion; * Breakfast cereals; * Snack foods
The information contained in the 2013 CSU Handbook was accurate at the date of publication: 24 April 2013. The University reserves the right to vary the information at any time without notice.