This course will provide an excellent introduction to Cereal Science and Technology for the food industry. Whilst there will be a major focus on wheat flour for baked goods applications, other cereal ingredients will be considered during the course e.g. barley flour for human consumption.
The course is a mix of theory and practice and is aimed at product developers and technical staff involved in cereals and baked good manufacture, as well as suppliers to these sectors. By attending, you will gain a better understanding of the source of various cereal-based ingredients, as well as the key factors controlling their functionality.
Following modules will be covered during two weeks programs.
- Extrusion Processing (Snacks and Allied products)
- Milling Technology
- Bakery Science and Technology
- Analytical Techniques
- Grain Handling and Storage
December 10-22, 2018
- Fee: Rs.15,000/- plus 18% GST
- Lunch and Two Tea @ Rs.300/per day.
- Hostel Accommodation Available @ Rs.850/per day including all applicable meals.
WHO SHOULD ATTEND
This program is recommended for food processors that rely on cereals as a major ingredient in their products, graduates who are leading to the M.S. and Ph.D. degrees in Cereal Science. These processors manufacture such products as: baked goods (bread, sweet goods, crackers, biscuits, pasta, prepared snack foods, breakfast foods, etc. This program is highly recommended for Start-ups.