FSN 437  Cereal Science and Technology File

      -          Course Name: Cereal Science and Technology

-          Course Code: FSN 437

-          Course Credits:  4 hrs (2 lab + 2 lectures)

-          Course Prequist:  CHEM 108  or FSN 201

-          Course Level:  8

-          Course Description:

Cereal classification according to type and use – Grain storage and pre-processing – Grain dry milling – Rice processing – Pasta: wheat durum products (Macaroni and Spaghetti) – Grain wet milling: starch, gluten and syrups – Flour quality – Biscuit and cake production – Bread production – Breakfast cereals production.

 

Course Goals:

-          To know different uses of grains.

-          Utilization of each type of grain as a source of food products.

-          To know safe storage of Grain.

-          How to prepare Grain for processing.

 

Course is useful in the following majors and departments:

-          Food Science:  Department of Food and Nutrition.

-          Human Nutrition:  Department of Food and Nutrition.

-          Grain Crops:  Department of Plant Production.

 

Course Main Subjects:

-          Grain classification.

-          Grain storage and pre-processing.

-          Grain milling (dry and wet).

-          Bread production.

-          Breakfast cereals.

-          Pasta.

 

Course Teaching Methods:

            Lectures – Fieldtrips – Laboratory Works.

 

Course Evaluation:

-          2 written exams + final :         15+15+30 =  60.

-          2 laboratory exams :                10+10 =        20

-          Laboratory reports :                20 =               20

Total :                                                            100

 

Examination Times:

1)      First lab test : Week No. 5

2)      Second lab test : End of term

3)      First class test : Week No. 6

4)      Second class test : Week No. 10

5)      Final class test : End of term

 

 

Course term Grade without final:

Laboratory work :          40

First exam :                    15

Second exam :                15

Total :                             70

 

Test Book:

            Kent N.L. and Evers, A.D. 1994. Technology of cereals. Translated to Arabic by Almana, H.A. 2000. King Saud University, Riyadh., Saudi Arabia.

 

References:

-          Lorez, J. and Karel, K. 1991. Handbook of Cereal Science and Technology. Marcal Dekker, INC., New York, New York, USA.

-          Alsaedi, M. 1983. Technology of Cereals. Almousil University, Iraq. (Arabic).