The course is compulsory in the Grain Science and Technology study module. The course is available for other students with bachelor level knowledge in food sciences.
Bachelor level knowledge in food sciences.
Students will understand the factors determining quality in the main field crops, their chemistry and biochemistry, and how they are affected by the environment. The student will understand the end-use quality criteria for cereal grains, legumes and oilseeds as applied in the grain trade and industry. The student will learn the theory and principles behind the analytical methods used on food crops. Students will be able to generalize about the factors that determine a given quality attribute in different crops and then seek specifics relevant to an individual crop.
1st or 2nd year, Period I
Introduces the most important quality aspects of the main crops, including the main cereals, and methods of assessing quality: what components determine quality for a given end use, how these are determined genetically and how they may be affected by growing conditions. Theoretical background of methods.
Required reading will include primary articles, review articles and book chapters that will be available on the Moodle page, and selected chapters from the Encyclopedia of Food Grains, 2nd Edition, eds. Wrigley, C., Corke, H., Seetharaman, K., and Faubion, J., Academic Press, Oxford, UK (available online within the University).
Examination 80%, lecture participation 20%. The performance will be graded using a scale of 0-5
Kurssin voi suorittaa myös suomen tai ruotsin kielellä. The lectures of this course coincide with those of Field Crop Quality (AGRI-241), so credit cannot be gained for both courses.
Lecture series, contact teaching 30 h, practical work 0 h, group work 0 h, independent study 51 h
Replaces the former course 812110 Field Crop Quality 3 cr.