This handout is specifically dedicated to 4
th year Food Science and Technology students
from higher education schools in agronomic sciences, but also for other agronomy courses at
the university, biology and food sciences (license and Matser).
The handout reviews the major cereal species, starting with wheat. It goes on to discuss
other major species such as rice and maize. Each chapter reviews grain structure, chemical
composition (including carbohydrate and protein content), processing and applications in food
and beverage products. Cereal grains for the food and beverage industries are an essential
reference for academic researchers interested in the area of cereal grains and products. It is also
an invaluable reference for professionals in the food and beverage industry working with cereal
products, including ingredient manufacturers, food technologists, nutritionists, as well aspolicymakers and health care professionals.
This course handout of ˝ Cereal industry technology ˝ is structured in four parts such as:
➢ The 1
st chapter concerns the cereal grains
➢ The 2
nd chapter deals the wheat and the other Triticum grains
This course includes practical work which is actually carried out in the form
of educational outings on practical sites such as the visit of flour mill and a semolina factory
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