Description:
Cereal grains are among the most important food crops in the world and provide a major source of calories, protein, dietary fiber, and bioactive compounds for human nutrition. This online course introduces the science and technology of cereal grains from grain structure and composition through storage, milling, processing, product development, nutrition, and future innovation.
Students will examine major cereal grains, including wheat, corn, rice, oats, barley, rye, sorghum, and millet. The course emphasizes the relationship between grain composition, processing technologies, ingredient functionality, and the quality of cereal-based foods. Topics include grain quality and grading, storage and food safety, milling and primary processing, cereal ingredient functionality, bread and bakery products, pasta and noodles, breakfast cereals, snacks, extrusion, whole grains, dietary fiber, sustainability, and emerging trends in cereal science and technology.
The course is designed for students in food science, agriculture, nutrition, biological sciences, and related disciplines, as well as professionals interested in grain-based food systems. The course is broad and foundational and is not intended to serve as an advanced wheat quality or cereal chemistry specialization. Additionally, this course provides foundational knowledge relevant to careers in grain processing, milling, ingredient development, baking, cereal product manufacturing, quality assurance, food safety, product development, and technical sales.
If you have any questions or concerns, please email foodscionline@purdue.edu
Registration in this course is subject to the Purdue University Online Non-Credit Policies.