Course Title: Safety of Grains and Bakery Products

Prerequisite: -

Targeted Group: Students of food health

Credits: 1

Second Semester of 2015-16

Course duration: One semester

Location: Nutrition Department/Faculty of Medical Sciences

Level: Master's degree

Course type: Theory

Professor: Dr. Mitra Rezayi

 

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Overall Objective:

Recognition of grains and their products

Specific Objectives:

• Familiarization of students with technologies of baking bread, cakes and cookies
• Familiarization of students with influential factors in the safety of bakery products and grains
• Familiarization of students with quality control tests for grain products

Contents and Order of Presentation:

(Titles and outlines of the educational materials required to attain the semester's objective, including theoretical teachings and practical skills)

Session	Date	Titles	Executors
1		Physical and Chemical Features of Different Wheat Types	Dr. Rezayi
2		Influential Factors in the Quality of Wheat and Bakery Products	Dr. Rezayi
3		Technologies for the Production of Flour and Quality Control Tests for the Safety of Flour	Dr. Rezayi
4		Technology for the Production of Bread and Quality Control Tests for the Safety of Produced Bread	Dr. Rezayi
5		Technology for the Production of Spaghetti and Quality Control Tests	Dr. Rezayi
6		Technology for the Production of Cakes and Cookies	Dr. Rezayi
7		Technology for the Production of Chocolate and Chocolate Coating	Dr. Rezayi
8		Technology for the Production of Glutton, Starch and Liquid Glutton	Dr. Rezayi
9		Articles Regarding Diet Products in the Bakery, Cakes and Cookies Industry	Dr. Rezayi

 

Teaching Method:

Lectures, discussions, question-and-answer

Student Evaluation Method:

Quiz at the end of each topic

Final exam

References:

 

Prepared by:

Planning Department for Education Development, Mashhad Medical Sciences