The course provides an understanding of chemistry, microbiology and technology of cereals, cereal products as well as a wide range of beverages based on cereals. The main focus is put on Cereal and cereal products: structure, starch proteins, minor constituents, storage, and milling, yeast leavened products, dough additives, biscuits, breakfast cereals, pasta, frozen doughs and bakery products. Beverages: Production of fermented and other beverages such as beer and distilled beverages based on cereals. Raw materials, equipment quality and legislation of these products/ processes will be discussed.
- Teacher: Gerald Tumwine
- Enrolled students: No students enrolled in this course yet