208-744 Cereal, Legume and Oilseed Technology
- Origin, classification and structure of cereals, legumes and oilseeds;
- Chemistry and nutritional importance of proteins, carbohydrates and lipids in cereals;
- Harvesting, drying, storage and pre-processing;
- Grain milling: dry and wet;
- Cereal flour quality;
- Baking technology: principles, ingredients, production types, processes, storage and preservation;
- Pasta and breakfast cereals: raw materials, products and processing;
- Food legumes: pulses as sources of proteins, carbohydrates, fibre and other nutritional factors;
- Other dairy substitutes, protein isolates and concentrates;
- Oilseeds: source of oil and proteins, extraction and refining of oils, oil speciality products: margaring, mayonnaise, salad dressing, fat substitutes, etc;
- Waste management issues;
- Future developments in products and processes