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Food Processing (1): Cereals

Course Description: The course includes the study of the following: An introduction to the importance and types of grains – A study of the physical and chemical composition of grains – Conditions for storage operations and good grain storage methods – Methods for cleaning and preparing grains for milling operations – Steps for producing flour and by-products of wheat milling – Technology of bread making in its various types and quality assessment – Types of pasta, their divisions, and the steps and stages of manufacturing – Technology of milling barley and converting it into white rice suitable for consumption.
Credits: 2
Prerequisites: FSNU221
Objectives of the course :

1. Knowledge of the sections, types, and importance of food grains and their suitability for the manufacture of various bakery products.
2. Knowledge of the anatomical, physical, and chemical composition of grains, especially wheat grains.
3. Acquiring skills in wheat milling and the production of various types of flour.
4. Knowing the steps and stages of producing pasta of all types and the factors affecting its quality.
5. Identify the method of manufacturing various types of bread and some bakery products, and how to obtain white rice from barley rice.

Course outputs :

Applies the manufacturing and preservation steps of bakery products with high quality and nutritional value.
2. Explains the stages of making flatbread and samooli bread, specifying the role of raw materials in the quality of the resulting bread.
3. Knowledge of pasta types, their manufacturing steps, and the technique for hulling and pearling barley.

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  • Last updated: 2026-06-16

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