Oregon State University 3 credits FST
Provides a fundamental overview of wheat and other cereals from the perspective of the molecular level events that are important in milling, baking, and other processes. Uses cereal processing (focused primarily on bread-making) as the vehicle for placing elements of food chemistry, food polymer science, physical chemistry, and rheology into the cohesive framework of a single food category. Students will experience how the sciences of chemistry, physics, engineering, microbiology, biochemistry, nutrition, etc. amalgamate in the production of the selected cereal products.
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