Objectives:
The objectives of this course are to learn the principle and techniques used to process cereal products and to know quality standards or index of each product and help students to use this principle and techniques to make qualified cereal products and develop new value-added products.
Requirements:
- Students are required to know the main types of cereal products and their manufacture.
- Students must be familiar the quality and safety requirements of cereal products and have the abilities to diagnose quality and safety defects and know how to overcome these problems.
- Emphasis should be placed on the quality standard or index of each products and the processing technique to ensure the quality attributes.
Credit(s): 3 (2 Lecture 1 Lab)
Prerequisite Course(s): Introduction to Food Processing
