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.
Food Crop Quality
After the course, the student knows and understands the role of essential plant based functional ingredients in food processes. Student will be able to compose and interpret ingredient specifications.
1st year, period II
Cereal, legume and other plant based ingredients including hydrocolloids, proteins, starches, etc.
Background information and instructions will be available at Moodle page. Other reading, books in Eagan Handbook Series: Hydrocolloids. Starches. Fiber Ingredients. Nutritive Sweeteners. Delcour & Hoseney 2010. Principles of Cereal Science and Technology, AACCI Press.
Examination 100%. The performance will be graded using a scale of 0-5.
Kurssin voi suorittaa myös suomen tai ruotsin kielellä.
Lecture series, contact teaching 20 h, self study 34 h.
Korvaa opintojakson 8720143 Cereal and Pulse Ingredient Functionality 2 op.