Origin, classification and structure of cereals, legumes and oilseeds; chemistry and nutritional importance of proteins, carbohydrates and lipids in cereals; harvesting, drying, storage and pre-processing; grain milling: dry and wet; cereal flour quality; baking technology: principles, ingredients, product types, processes, storage and preservation; pasta and breakfast cereals: raw materials, products and processing; food legumes: pulses as sources of proteins, carbohydrates, fibre and other nutritionally beneficial components as well as antinutritional factors; processing; specialty products: snacks, milk imitations and other dairy substitutes, protein isolates and concentrates;... -- Course Website
Prerequisites: Eligibility for honours or postgraduate coursework program.
