Due this exceptional situation labworks are postponed. If situation allows, labworks will continue after 14th of April.
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. As prerequisite, the student must enroll Food crop quality, Cereal and Pulse Ingredient Functionality and Cereal Processing prior to the course.
After the course, the student can plan and conduct basic measurement of grain trade quality and cereal product quality and evaluate the results. The student can conduct laboratory methods applied in the research of grain science and technology.
1st year, period IV
Experimental, rheological and analytical methods applied in grain science and technology research, trade and industry.
Background information and instructions will be provided during the course at the Moodle.. Delcour & Hoseney 2010. Principles of Cereal Science and
Technology, AACCI Press. Seed Proteins. Shewry, P. R. & Casey, R. Kluwer Academic Publisher, 1999 (E-Books). Carbohydrate
Chemistry for Food Scientists. Whistler & BeMiller, Eagan Press, 1997. Enzymes Mathewson, Eagan Press 1998.
Written reports (90%) and laboratory diary book (10%). The performance will be graded using a scale of 0-5
Priority is given to students writing master’s thesis within Grain Science and Technology study module. Maximum number of students 10. Kurssin voi suorittaa myös suomen tai ruotsin kielellä.
Practical laboratory works (compulsory attendance), written reports.
Replaces the former course 8720146 Cereal Technology lab works 4 cr.