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Cereal technology and products

Course description: Physical and chemical properties of grains - Modern developments in grain technology - Extrusion process and extruded foods - Wheat flour and bakery product improvers - Storage of grains and milling products - Starch industry - Utilization of grain processing wastes.
Credit hours: 3
Objectives of the course :

The course aims to introduce the student to the physical and chemical properties of grains and modern developments in their technology, extrusion processes, flour improvers, bakery products, starch industry, and the utilization of by-products.

Course outputs :

1. It explains the physical and chemical properties of grains and recent developments in their technology.
2. It explains the extrusion process, extruded foods, wheat flour improvers, and bakery products.
3. He learns about grain storage methods, starch manufacturing, and ways to utilize grain processing waste.

Additional information:
  • Last update: 2026-08-26

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