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College of Agricultural Sciences

Course Details as of for the Campus
DISCLAIMER: Future term data are continually updated. Check the web frequently for current information.

Course FST 641. PROCESSING WHEAT AND OTHER SMALL GRAINS: A MOLECULAR VIEW (3).

Provides a fundamental overview of wheat and other cereals from the perspective of the molecular level events that are important in milling, baking, and other processes. Uses cereal processing (focused primarily on bread-making) as the vehicle for placing elements of food chemistry, food polymer science, physical chemistry, and rheology into the cohesive framework of a single food category. Students will experience how the sciences of chemistry, physics, engineering, microbiology, biochemistry, nutrition, etc. amalgamate in the production of the selected cereal products. Lec/lab.

For more information, contact: ROBERT McGORRIN, 100 WGND, 541-737-3131

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- Prereq may be taken prior to or simultaneously with this course.



Schedule This course has not been scheduled for the term 'All Terms' at the campus 'Any Campus'.

DISCLAIMER: Future term data are continually updated. Check the web frequently for current information.

 
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