No offerings have been identified for this subject in 2017
FDS405 Cereal Science 2 (8)
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. |
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+ 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.
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Subject information| Duration | Grading System | School: |
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| One session | HD/FL | School of Wine and Food Sciences |
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Enrolment restrictions| Available only to students enrolled in a Graduate Certificate in Applied Science |
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Learning OutcomesUpon 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 |
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SyllabusThe 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 |
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The information contained in the 2017 CSU Handbook was accurate at the date of publication: 25 August 2017. The University reserves the right to vary the information at any time without notice.
