Class Details (Information is updated at 5 a.m., noon and 5 p.m. CST)

Details	The structure and composition of cereal grains and oil seeds in relation to milling and extraction processes and production of starches, flours and milling by-products will be explored. The course includes detailed discussion of cereal technologies such as baking, malting, brewing, extrusion, fabricated foods, breakfast cereal and pasta manufacturing as well as novel protein sources and applications. Prerequisite: FDSC 112. (Sp, alternate years)