Grain Crops and Cereal ProductsLaajuus (5 cr)
Code: AT00DF63
Credits
5 op
Objective
The student is able to
- explain the characteristics and applications of major cereal and legume crops
- explain the fundamentals of common processing methods for cereals and legumes (including milling, fermentation, baking, and extrusion)
- identify the most important grain crops and cereal-derived products for Finland
- define the key physical and chemical phenomena related to cereal products (including starch gelatinization, protein denaturation, and enzymatic reactions)