Handbook Of Cereal Science And Technology

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Chanelle Glugla

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Jul 31, 2024, 1:41:57 AM7/31/24

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This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.

Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains.

The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.

handbook of cereal science and technology

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Cereal Science is a graduate program in the College of Agriculture Food Systems and Natural Resources and is administered by the Department of Plant Sciences. The Cereal Science graduate program offers graduate study leading to the Master of Science (M.S.) and Doctor of Philosophy (Ph.D.) degrees in Cereal Science. Advanced work may involve research in the areas of proteins, carbohydrates, enzymes, and lipids of cereals, legumes, and other northern-grown crops; barley malting and brewing; and wheat milling, baking, and pasta processing. Functional foods and stability of bioactive compounds in food systems are also predominant areas of research.

Faculty in the Cereal Science graduate program maintain specialized equipment that evaluates cereal and food quality, including laboratory equipment such as an ICP spectrophotometer, gas chromatographs, LC-MS, GC-MS, high-performance liquid chromatographs, various electrophoretic devices, a differential scanning calorimeter, and Rapid ViscoAnalyzer.

Flour mills, ranging up to pilot-plant size; two completely equipped bake shops; continuous bread-baking equipment; rheological instruments for dough testing; several pasta-processing units; malting equipment; Asian noodle making equipment; soy milk/tofu processing machines; a wet processing pilot plant; laboratory-scale UHT processing unit; HT/ST extruder; and a microbrewery are some examples of the specialized equipment.

The Cereal Science program has a close working relationship with both the Northern Crops Institute and the USDA Hard Red Spring and Durum Wheat Quality Laboratory. All three are located in the newly opened (June 2024) Peltier Complex. This 85 million dollar facility supports a wide range of research involving food science, meat science, muscle biology, food safety, nutrition, consumer sensory traits, and the development of new agricultural products.

The Cereal Science graduate program is open to all qualified graduates of universities and colleges of recognized standing. To be admitted with full standing status to the program, the applicant must meet the Graduate School requirements and have adequate preparation in biochemistry/chemistry and the biological sciences, including microbiology.

Applicants must apply to the Graduate School and be accepted in full or conditional status before being eligible for an assistantship in the Cereal Science graduate program. All graduate students must qualify and be awarded a Graduate Research Assistantship. Alternative support, equivalent to a Graduate Research Assistantship, may be provided to a student by a sponsor such as a private company, university or government. The number of Graduate Research Assistantships varies from year to year, depending on industrial support and grant funding. In addition to a stipend, graduate assistants receive a tuition waiver. Tuition waivers cover base tuition for NDSU graduate credits only. Students are responsible for differential tuition, student fees, and tuition for non-graduate level credits taken or Cooperative Education credits.

With assistance from the advisor, a supervisory/advisory and examining committee is established and a plan of study developed. The student is required to prepare and defend a written research proposal. The plan of study and written research proposal must be approved within the first four and six months of study, respectively. For M.S. students, a final oral examination is required, where the student defends the thesis and is asked questions covering academic subject matter.

The Ph.D. program requires the completion of a minimum of 31 semester credits of required course work with an overall GPA of 3.0 or better, as well as 25 research credits (CFS 899). Remaining credits can be fulfilled as elective courses or as additional research credits (CFS 899). With assistance from the advisor, a supervisory/advisory and examining committee is established and a plan of study developed.

The student is required to prepare and defend a written research proposal. The plan of study and written research proposal must be approved within the first six and nine months of study, respectively. Ph.D. candidates are required to take a preliminary written and oral examination covering academic subject matter and a final oral defense of a research-based dissertation.

An accelerated Master of Science program is available for students currently enrolled in the undergraduate Food Science program at North Dakota State University. Students will be required to complete 31 credits consisting of 19 didactic credits (600/700 level), 2 graduate seminar credits (CFS 790) and 10 research credits (CFS 798) and maintain a graduate GPA of 3.0. Students will be required to complete a thesis.

Fifteen (15) of the didactic credits can be used to meet the requirement for the B.S. degree. A graduate stipend or assistantship will not be provided until the B.S. degree is granted. However, students are eligible for hourly funding (i.e., time slip) if available at any time after being accepted into the accelerated M.S. program and may qualify for tuition waiver on graduate courses. Upon completion of the B.S. degree requirement, students are eligible for assistantships pending availability. Differential tuition applies. Graduate tuition rates will apply to graduate level courses while undergraduate tuition applies to undergraduate courses.

An online submission to the Graduate School is required. Students interested in the accelerated M.S. degree should consider submitting the application during their junior year or just before their senior year. For eligibility and admission please see information below.

We, International Association for Cereal Science and Technology (ICC), have released our much-anticipated 1st edition ICC Handbook of 21st Century Cereal Science and Technology, offering a comprehensive exploration of the significance of cereals in today's world. This landmark publication provides valuable insights into the foundational structure of cereal grains, including potential contamination factors that can impact cereal and grain yield.

Endorsed by the ICC, this volume reinforces the association's commitment to fostering international cooperation through the dissemination of knowledge, conducting research, and developing standard methods in the realm of cereal science and technology.

The handbook's target audience includes food science and crop science students at the undergraduate and master's levels, as well as experienced scientists from other disciplines seeking translational insights into the cereal world.

In the preface, Dr. Gerhard Schleining, ICC President 2022-2023, expressed gratitude to the editors and authors for their invaluable contributions. He emphasized that the book is a testament to ICC's role as a global platform, bringing together leading experts from around the world to set a standard for disseminating current scientific knowledge in the cereal sector.

ICC, founded in 1955, is renowned for our dedication to knowledge transfer and dissemination in the cereal sector. Through conferences, workshops, webinars, and publications, ICC ensures the delivery of high-quality, scientifically based information to teachers, trainers, students, food professionals, and individuals worldwide.

With its wide-ranging coverage of cereals, processes, and products, from minor cereal crops to major staples, such as maize, wheat, and rice, the ICC Handbook of 21st Century Cereal Science and Technology promises to be an enjoyable and instructive read for all interested in the world of cereals.

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About 3,000 openings for agricultural and food scientists are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.

Many agricultural and food scientists work with little supervision, forming their own hypotheses and developing their research methods. In addition, they often lead teams of technicians or students who help in their research. Agricultural and food scientists who are employed in private industry may need to travel between different worksites.