Processing 3 hrs. This course describes the characteristics and properties of cereals. The course then covers receiving, storage, handling, analysis, processing, and shipping of cereal grains. The importance of quality control during each processing step is emphasized. Special attention will be directed toward rice processing.
Laboratory exercises support the theoretical discussions.
Processing 3 hrs. This course covers the characteristics and properties, receiving, storage, handling, preparation and processing of oilseeds into value added products. Particular emphasis is placed on the chemical processes involved in producing edible oils. Laboratory exercises support the theoretical discussions. For general information contact Rhonda St. Columbia .