Course Detail
| Course Title | Cereal Science and Technology |
| Course Code | ICFS 425 |
| Credit | 4 |
| Semester Offered | 1, 2, 3 |
| Duration of Courses | |
| Degree | Undergraduate |
| Programme | Bachelor of Science in Food Science and Technology (International Program) |
| Course Description | The structure, composition and utilization of rice, wheat and other cereal grains for the production of starches, flours, milling by-products, and cereal-based human food products; cereal processing technologies such as dry and wet milling, baking, extrusion cooking, breakfast cereals and noodle and pasta manufacturing; the Quality/Sanitary Control and Quality Assurance aspects of production; practical exercises. |
| Prerequisite | ICFS 313 and ICFS 316 |
| Other Description | |
| Language of Instruction |