FT4573 : Chemical and Cereal Technology

Department

Department of Food Science and Technology

Academic Program

Master in Food Science and Technology

Type

Elective

Credits

03

Prerequisite

Overview

The course Explains the economic importance of grains and their natural and chemical composition, identifies the types of crops with nutritional value, the student acquires, through studying the course, the skills of making bread and pasta on scientific basis. The course employs scientific evidence for practical tests related to theoretical lessons. Finally, the course delves deeper into explaining the manufacturing operations that take place on grains, such as milling (all milling steps).

Intended learning outcomes

With success in the course, the student will be able to:

Knowledge & understanding

1. Learn about the structural and chemical composition of the most important agricultural crops, especially wheat, barley and corn.

2. Learn about the nutritional value of the most important crops.

3. Determines the types of crops involved in the manufacture of bread and pasta.

4. Recognize the natural and chemical changes that grains undergo during storage and during manufacturing processes.

5. Recognize industries based on different grain types and their economic impact

Mental skills

1. Discovers the difference between the types of grains in terms of anatomical and chemical aspects.

2. Relates the properties of grains (natural and sensory) and thermal properties.

3. Suggests new types of crops involved in the manufacture of pasta.

4. Analyzes the methods and calculations used to calculate the storage capacity of silos, and the method of calculating the quantities of water needed to be added to adjust the humidity ratio, and others.

5. Elicit the basics of dealing with different grains before processing.

Practical & professional skills

1. How to take samples for detection?

2. Leads the methods used to save samples and deal with them until the required analyzes are performed.

3. Manufacture food products from new types of crops.

4. The natural, chemical and rheological tests are applied to grain varieties and their products.

5. suggests the basics of dealing with different grain varieties before processing.

Generic and transferable skills

1- Deals with the means of modern technology in the search for information.

2- Works in a team and respects the opinions of others.

1- Acquiring the ability to self-learning and achieving continuous learning.

2- Organizes time and conducts scientific discussions.

3- Discusses production problems with his teachers and colleagues.

Teaching and learning methods

• Lectures depend on explanation، diction style, and using brainstorming.

• Laboratory activities based on tests and observations.

• Education based on computers and the Internet to collect information.

Methods of assessments

ث	Evaluation methods	evaluation date ( the week)	evaluation period	evaluation weight	percentage
1	First theory test (objective and essay test)	After the fifth week of study	hour	25	25%
2	Second theory test (objective and essay test)	After the tenth week of study	hour	25	25%
3	Final theory test (objective and essay test)	After the twelfth week of study	2 hours	50	50%
المجمــوع				100درجة	100%

References

Reference title	Publisher	Edition	Authors	where it is located
Course notes			Course professor	College library
Prescribed textbooks	University Publications. faculty of Agriculture	3	د. عبود الصالح	College library
Help books	AACC	4	Hoseny,R.C	College library
Scientific journals
websites	www.aaccnet.or			www.icc.or.at

Food chemistry 1 (FT4100)
Food Additives (FT4773)
Food packaging (FT4712)
Heavy Metals in Food (FT4702)
Fats and Oils Technology (FT4613)
Fish Technology (FT4593)
Chemical and Cereal Technology (FT4573)
Instrumental Analysis in food research (FT4132)
Food Chemistry 2 (FT4123)
Food Thermal Treatments (FT3752)