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.
Continuing students should consult the SAL for current offering details. 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
The 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 you will need to contact your Course Director. You can find the name and contact details for your Course Director in your offer letter or contact your School office.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 334 733 (free call within Australia) or enquire online.

The information contained in the 2017 CSU Handbook was accurate at the date of publication: June 2018. The University reserves the right to vary the information at any time without notice.