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No offerings have been identified for this subject in 2018

FDS405 Cereal Science 2 (8)

Abstract

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 Availability Modes and Location

Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: FDS405
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Wine and Food Sciences

Assumed Knowledge

FDS404

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 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

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

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The information contained in the 2018 CSU Handbook was accurate at the date of publication: 18 October 2017. The University reserves the right to vary the information at any time without notice.