Cereal Science and Technology

Who should attend

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.

Course content

• Overview of common cereal ingredient applications
• Biochemical characteristics of cereal-based ingredients
• Introduction to wheat quality
• Overview of cereal processing
• Influence of cereal milling on flour quality
• Understanding and assessing flour quality
  – fundamental aspects and practical implications
• Flour quality requirements for different product applications
• Understanding flour specifications

"Cereal-based ingredients are found in a wide range of food products. Understanding the origin and functionality of these ingredients is key to managing the cost and quality of products. This newly-developed course will provide an excellent introduction to Cereal Science and Technology for the food industry. While 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."

Simon Penson – Event Director

For further information or to check availability contact the Training Department on +44 (0)1386 842104 or