| Center |
| Faculty of Pharmacy and Food Sciences |
| Departament |
| Prev. Medicine, Public Health, Food Sc.,Toxic. and For. Med. |
| Lecturers in charge |
| Sin datos cargados |
| Met. Docent |
| Theoretical classes and Practical classes . Works managed volunteers. Personal assistance in tutorship. |
| Met. Avaluació |
| Final examination - - |
| Bibliografia |
| B. S. Kamel and C. E. Stanffor (1993). Advances in Baking Technology. Pub. por VCH Publishers, Inc., New York. S. P. Cauvain and L. S. Young (1998). Technology and breadmaking. Pub. por Blackie Academic & Professional, London. R Guinet and B Godon (1996). La panificación. Montagud Editores. Barcelona, España. K. J. Lorenz and K. Kulp (1991). Handbook of Cereal Science and Technology. Pub. por Marcel Dekker, Inc., New York. W. Bushuk and V. F. Rasper (1994). Wheat. Production, properties and quality. Pub. por Blackie Academic and Professional, Glasgow, U.K. |
| Continguts |
| - Provide the students with a general knowlege of cereals and cereal based products. - Inform the student about the different processes available in the cereal industry for production and storage of cereals. - Show the students all the equipment available for obtaining and following the transformation of cereals and also teach them their usage on a pilot scale. |