Cereal technology 1
|Structure Type: ||Course|
|Credits: ||5.0 points|
|Responsible Teacher: ||Ojala, Elina (Lehtori)|
|Language of Instruction: ||Finnish|
Course Implementations, Planned Year of Study and Semester
|Curriculum  ||Semester  ||Credits  ||Start of Semester  ||End of Semester|
Upon completion of the course, the student will
- be able to define different types of cereals
- be able to identify the specific characteristics of cereals as raw materials and their potential for use of the various components
- be able to assess the factors affecting the quality of grain
- be able to identify grain products, manufacturing processes and equipments.
Total work load of the course: 130 h
- of which scheduled studies: 60 h
- of which autonomous studies: 70 h
Prerequisites / Recommended Optional Courses
Food chemistry and Food processes.
- Grai structure and nutrients of cereals
- Cereal types
- Cereal storage and quality control.
- Roll milling
- Milling oats, rice and barley
- Starch syrups
- Cereal-based feed
- Basics of making wheat breads
Recommended or Required Reading
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures and laboratory work (compulsory attendance)
Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Good (3...4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
The grade for the course comprises two parts: an exam (70 %) and reports (30 %). Both parts must be successfully completed to receive a grade for the course.