Why attend:
This is a practical-based course and delegates will be supplied with all the necessary equipment to enable them to inspect a series of wheat grain samples and make decisions on visual characteristics and grain defects.

Course content:

The course is aimed at those who need to control wheat variety at intake, i.e. where wheat varietal type is an important determinant of final product quality. The course will focus on current UK varieties, but the characteristics used and principles of the identification procedures are applicable to wheat from other countries. Visual characteristics are supported by physical tests, such as hardness, to permit accurate prediction of wheat variety. A basic understanding of variety identification by electrophoresis is also provided. A manual, outlining the tests used, with colour illustrations of key visual characteristics, the essential tools for close visual inspection of grains, and a set of standard samples representing good examples of key features, are provided to all delegates as part of the course package.

"Visual inspection of wheat is carried out routinely at intake to identify grain defects. This hands-on course provides delegates with the practical skills required to measure morphological characteristics of grain and thus differentiate between current commercially available wheat varieties."

Jo Pratt – Event Director

Early booking discount conditions

Related training
See other events in the Cereals, Milling and Baking section

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