CEREAL TECHNOLOGY
| Title | ΤΕΧΝΟΛΟΓΙΑ ΔΗΜΗΤΡΙΑΚΩΝ / CEREAL TECHNOLOGY |
| Code | Ν318Ε |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate, 2nd / Postgraduate |
| Teaching Period | Spring |
| Common | Yes |
| Status | Active |
| Course ID | 420001913 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the other | Spring | - | 5 |
| EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌN | Elective Course belonging to the selected specialization (Elective Specialization Course) | Spring | - | 5 |
| Academic Year | 2017 – 2018 |
| Class Period | Spring |
| Faculty Instructors |
|
| Instructors from Other Categories | |
| Weekly Hours | 3 |
| Total Hours | 58 |
| Class ID | 600104142
|
Course Type 2016-2020
- Background
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600104142
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Examination)
Prerequisites
Required Courses
- Ν012Υ PRINCIPLES OF FOOD PROCESSING AND PRESERVATION
- Ν305Υ FOOD ENGINEERING I
- Ν306Υ FOOD CHEMISTRY I
General Prerequisites
Students should have background in Principles of Food Processing and Preservation, Food Chemistry and Food Engineering.
Learning Outcomes
Upon completion of this course students will be able to:
1. Understand the basic aspects of cereal processing and production of cereal-based foods.
2. Recognize the influence of processing conditions on the quality of cereal products.
3. Recognize the influence of the components of cereal seeds on the quality of cereal products.
4. Recognize the influence of flour additives on the quality of cereal products.
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Adapt to new situations
- Work autonomously
- Work in an interdisciplinary team
- Generate new research ideas
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
Wheat milling.
2. Wheat components.
3. Breadmaking.
4. Bread quality.
5. Technology of cakes, rusks and biscuits.
6. Durum wheat technology: semolina.
7. Durum wheat technology: pasta.
8. Technology of rye and triticale breadmaking.
9. Barley technology: Malting, mashing, lautering and wort.
10. Rice technology.
11. Corn technology: Starch, corn syrups.
12. Technology of breakfast cereals and extruded products.
13. Technology of pulses.
Keywords
Cereal products, Food processing
Educational Material Types
- Notes
- Slide presentations
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | |||||
| Laboratory Work | |||||
| Total |
Student Assessment
Description
Written exams at the end of semester.
Student Assessment methods
- Written Exam with Short Answer Questions (Formative, Summative)
Bibliography
Additional bibliography for study
Τεχνολογία Δημητριακών, Νικήτας Ματσούκας (σημειώσεις).
Baking the Art and Science: A practical Handbook for the Baking Industry, Claus Schünemann, Günter Treu, 2007.
Cereals processing technology, Gavin Owens, 2001.
Last Update
10-07-2015
