Special/Unique Food Science Offering - FOS4936 Cereal Science (Spring 2017)

A world’s leading expert in grain science, Dr. Gloria Cagampang will be offering FOS4936 (Cereal Science) this spring 2017 semester. This will be a great option for your students minoring in Food Science and/or students looking for a unique course to set them apart when prospecting for industry related opportunities.

FOS4936/6936– Cereal Science and Technology (3 credits) - Available in SPRING 2017

In this course, students will gain understanding and general knowledge about the following topics:

• Agronomics, production, and trading of cereal grains in the domestic and global markets
• Technology of handling and production of cereal grains
• Details of the preservation of qualities of the cereal grains and their basic structural components
• The role of industry in providing the consumers with healthy grain-based foods
• The Chemistry components of the cereal grains and their relationships to the nutritional benefits and needs of consumers
• The complex reactions that relate to the stability and oxidation of the cereal grain-based foods

Cereal science is relevant for employment in food industries since cereal grains are essential ingredients in the formulation of the targeted food products and in the development of innovative products of Food Companies. Prerequisites: CHM2046/L