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.
- Enseignant: Gerald Tumwine