This course introduces students to the principles and practical applications of cereal product manufacturing, focusing on the transformation of raw grains into a variety of safe and high-quality food products. Students will gain hands-on skills in the preparation and pre-treatment of cereal grains, learning techniques such as cleaning, conditioning, milling, and fermentation as a foundation for product development. The course further emphasizes the production of a diverse range of cereal-based samples, including baked goods such as slice bread, and deep fried products like chin chin, and breakfast cereals (Biscuits), innovative products like shawarma, decorated cake, etc. using standard industrial best practices.
In addition, students will develop competency in assessing the quality, safety, and shelf life of cereal products through sensory evaluation, laboratory analysis, and food safety standards compliance. By the end of the course, learners will be able to integrate theoretical knowledge with practical skills to produce cereal-based products that meet both consumer expectations and regulatory requirements.
- Teacher: Thierry Uzabakiriho