FDS400 Technology of Cereals (8)

This subject considers the technology of cereals and food production from cereals.

Subject Outlines
Current CSU students can view Subject Outlines for recent sessions. Please note that Subject Outlines and assessment tasks are updated each session.

No offerings have been identified for this subject in 2018.

Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System



One session


School of Wine and Food Sciences

Enrolment Restrictions

Restricted to students enrolled in the B App Sc (Food Science) Honours Course

Learning Outcomes

Upon successful completion of this subject, students should:
  • have an understanding of:
  • the structure, chemical composition and storage of cereals;
  • milling of grains;
  • rice, oat and barley processing;
  • malting and brewing;
  • yeast leavened products;
  • soft wheat products, pasta and noodles;
  • grains used in breakfast cereals and snack foods.


This subject will cover the following topics:

An advanced treatment of the following topics: -the structure of wheat, corn, rice barley, rye, oats and other cereals -the constituents of cereals including chemical and physical properties of the wheat proteins - albuinins, globulins, gliadins and glutenins; starch and damaged starch, * - glucans -storage of cereals, weather damage to constituents -milling of cereals (wheat, corn and rice), and products of milling, (bran and fibre properties) -processing of other cereal grains (oats and barley) -malting and brewing, including the action of * and * amylase on starch, diastatic power -yeast-leavened products (bread making etc), dough rheology and dough strength -soft wheat products (biscuits, cakes etc) -pasta and noodles (flours and production) -snack foods and breakfast cereals -common methods of analysis: near infrared spectrophotometry, viscometry


Current Students

For any enquiries about subject selection or course structure please contact Student Central or ask@csu.edu.au or phone on 1800 275 278.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 275 278 (free call within Australia) or enquire online.

The information contained in the 2018 CSU Handbook was accurate at the date of publication: August 2018. The University reserves the right to vary the information at any time without notice.