FDS404 Cereal Science 1 (8)

This subject teaches students basic principles associated with cereal science. The content includes descriptions of a range of cereals, their components and the way they are processed.

No offerings have been identified for this subject in 2019.

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

HD/FL

Duration

One session

School

School of Wine and Food Sciences

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 different types of cereals cultivated around the world;
  • Describe the structure and function of cereal constituents;
  • Describe the milling process for various cereals

Syllabus

This subject will cover the following topics:

* Cereals of the World; * Cereal Constituents; * Harvest and storage; * Milling

Contact

For further information about courses and subjects outlined in the CSU handbook please contact:

Current students

Future students

The information contained in the CSU Handbook was accurate at the date of publication: May 2019. The University reserves the right to vary the information at any time without notice.

Back