Phone Number
+30 24410 64780 | +30 24410 64787
Course Outline – Cereal Products Technology and Quality control
Course Responsible: Theofanis Georgopoulos
Upon completion of the course, the student is expected to be able to:
1 .To appreciate the importance of cereals as food as well as their nutritional value.
2. Choose the appropriate handling methods and conditions for storing cereals.
3. To recognize the botanical, physical and chemical criteria of the quality of wheat and apply them for the sele
ction of the appropriate treatment.
4. To know the individual components of cereals in terms of their content and their functional role in cereal foo
ds as well as their methods of analysis.
5. Understand the processes of dry milling of soft and durum wheat, as well as the processes of peeling and bo
iling rice.
6. Understand the wet milling stages of cereals
7.Understand and interpret biochemical, chemical and technological processes in bakery, and identify the para
meters involved in assessing the quality of the finished product
8.Application of the above knowledge and analytical skills on a laboratory and industrial scale
The general competences that the student should have acquired and which the course aims at are:
· Search, analysis and synthesis of data and information, using the necessary technologies
· Decision making
· Group Task
· Production of new research ideas
· Project design and management
· Criticism and self-criticism
· Promotion of free, creative and inductive thinking
