208-317 Cereals and Baked Products

This subject introduces the principles of food preservation and processing to cereals, legumes and oilseeds storage, processing, and quality assurance.

The subject content includes:

• grain industry in Australia;

• processing characteristics of grains produced;

• classification and structure of cereals, legumes and oilseeds;

• chemistry and nutrition aspects of proteins, carbohydrates and lipids;

• storage, pre-processing operations and milling of grains;

• flour quality;

• baking: principles and products;

• food legumes: production and processing; and

• oilseeds: source of oil and proteins, extraction and refining of oil, speciality products.

2 assignments of 2000 words (20%), practical reports (25%) and a 2.5-hour exam (55%).