Course: Advanced Process Engineering Techniques for Cereal Processing (1509-501)

Persons:

• Prof. Dr. Bernd Hitzmann (verantwortlich)

Type of Course:

lecture with excursion and practicals

In-Class Hours Per Week:

4

Contents:

In the module advanced techniques and methods of the processing of cereals on their way to food will be presented. The topics are :
-Process analysis technology of cereal processing,
-Breeding and growing aspects,
-Storage, cleaning and milling techniques,
-Cereal products,
-Functional ingredients and molecular reactions,
-NIR-, fluorescence, image analysis,
-Mixing, kneading, proving, baking techniques
-Modeling techniques of processing steps

Literature:

Burns, D.A.; Ciurczak, E.W.: Handbook of Near-Infrared Analysis, CRC Press, Boca Raton, 2008; Cauvain, S.P.: Bread making, Woodhead Publishing Limited, Cambridge 2003; Gobbetti, M.; Gänzle, M. (Eds.): Handbook on Sourdough Biotechnology, Springer, New York, 2013; MacRitchie, F.: Concepts in Cereal Chemistry, CRC Press, Boca Raton, 2010

Location:

Hohenheim

Module:

• 1509-500 Advanced Process Engineering Techniques for Cereal Processing (compulsory)

eLearning:

Course in ILIAS