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 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

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

Assumed Knowledge

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


This 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


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.