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.

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

Assumed Knowledge
FDS404

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

Syllabus

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

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.

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