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.
No offerings have been identified for this subject in 2019.
HD/FL
One session
School of Wine and Food Sciences
Available only to students enrolled in a Graduate Certificate in Applied Science
* 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
For further information about courses and subjects outlined in the CSU handbook please contact:
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.