Cereal Products: Traditional and Innovative Technologies

The course aims to provide students with the knowledge related to the characterization of cereals and their transformation into semi-finished and finished products using conventional and innovative technologies. The main objective of the course is to provide students with the knowledge on the modifications of the main macromolecules present in cereals during the technological process and their role in the physical, structural and sensory properties of the food.

At the end of the course the students will be able to define the commercial quality classes of cereals and flours. Students will be able to interpret technical specifications relating to the marketing of cereals and flours. At the end of the course the students will also be able to apply the appropriate technology in the different phases of a production process that uses cereals and flour to reach the highest quality level.