Introduction to Cereal Technology

DESCRIPTION& OBJECTIVES

Cereal industry is one of the most established food industries in Pakistan. Students graduating food science has lots of job opportunities in cereal industry. The course will focus on making students understand the basics of cereal science, get familiar with different cereals locally produced, the nutritional value of cereals and the importance of cereals for Pakistani population. The complete flour making procedures are integral part of this course. It hopes that by the end of this course students will have a complete knowledge about cereals and cereal products.

INTENDED LEARNING OUTCOMES

To familiarize the students about the importance of cereals for our daily diet
To know about the nutritional value of different cereals
To know the milling processes of different cereals
To develop practical skills in determining the composition of cereals
To elaborate the complete flour making process and use of cereals in different product manufacturing.

CONTENTS

Theory

Cereal grains: importance, production, structure, composition, nutrition: Grain grades and grading. Storage: methods, types, role of temperature and moisture, safe storage methods. Dry milling process: cleaning, tempering, conditioning. Grinding process: types of grinding machines. Sieving process: principles, types of sifters. Flour treatment and quality assessment. Rheology of doughs and batters. Maize - wet milling: production of starch, oil, protein. Rice: Drying, milling, parboiling. Processing of rice and oats. Malting and brewing. Production of breakfast cereals and snack foods. Feed and industrial uses of cereals

Practical

Grading of grains. Milling of cereal grain through different mills. Tests for flour quality assessment. Visit to wheat, maize and rice processing industries.

READINGS

1. Delcour, J.A. and Hoseney, R.C. 2010. Principles of cereal science and technology. American Association of Cereal Chemists Inc, St. Paul, Minnesota, USA.
Khetarpaul, N, Grewal, R.B., and Jood, S. 2005. Bakery Science and cereal technology. Daya Publishing, Dehli, India.
AACC. 2000. Approved methods of American Association of Cereal Chemists. American Association of Cereal Chemists Inc, St. Paul, Minnesota.
Karel, K. and Joseph, G.P. 2000. Handbook of cereal science and technology. Marcel Dekker, New York, USA.

COURSE SCHEDULE

Week #	Topics and Readings
1.	Introduction to different Cereal grains and their importance for .
2.	Production of different gains and utilization of cereals worldwide
3.	structure, composition and nutritional value of grains
4.	Grain grades and grading
5.	Grain Storage importance and methods
6.	Types of grain storage storage
7.	role of temperature and moisture in grain storage
8.	safe storage methods
9	Dry milling process of wheat
10	Cleaning of wheat , methods of wheat cleaning
11	Tempering and conditioning of wheat prior to milling
12	Grinding process: types of grinding machines
13	Sieving process: principles, types of sifters
14	Rice: Drying, milling, parboiling. Processing of rice and maize
15	Rice: Drying, milling, parboiling. Processing of rice and maize
16	Student Presentations of the Assigned Work

RESEARCH PROJECT / ASSIGNMENTS

Students will go through practical for the assessment of flour quality and suitability of flours for different bakery products. During the course a study tour of known cereal industry shall be planned in order to give students the practical knowledge about techniques and latest cereal equipments.

ASSESSMENT CRITERIA

Mid Term Exam: 30

Sessional: 20

FinalTerm Exam: 50