No offerings have been identified for this subject in 2016

FDS405 Cereal Science 2 (8)


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 Location

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.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Wine and Food Sciences

Assumed Knowledge


Enrolment restrictions

Available only to students enrolled in a Graduate Certificate in Applied Science

Learning Outcomes

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


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 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.