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    K-State Undergraduate Catalog 2000-2002
     

    About the Catalog
    About the University
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    Agriculture
    dGeneral Requirements
    dUniversity General Education
    dProgram Choices
    dAgricultural Economics
    dAgricultural Education
    dAgricultural Technology Management
    dAgronomy
    dAnimal Sciences and Industry
    dCommunications
    dEntomology
    dFood Science and Industry
    dGeneral Agriculture
    dGrain Science and Industry
    dHorticulture, Forestry, and Recreation Resources
    dPlant Pathology
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    University Faculty
     

    Grain Science and Industry

    Brendan Donnelly, Head

    Professors Behnke*, Donnelly, Eustace,* Fairchild, Haque, Klopfenstein,* MacRitchie, Seib,* Walker,* and Wetzel;* Adjunct Professors Chung,* Koeltzow, Lookhart,* and Smail; Associate Professors Bhadriraju, Flores, and Herrman;* Adjunct Associate Professors Seitz;* Assistant Professors Acasio (temporary), Brent,* Gwirtz, Okot-Kotber, Sun,* Tilley;* Adjunct Assistant Professors Rogers* and I.Y. Zayas; Instructor Willyard; Senior Scientist McCluskey; IGP Program Administrator Howard; Emeriti: Professors Balding, Deyoe, Hahn, Hoseney, Johnson, McEllhiney, Ponte, Schoeff, Ward, and Wilcox; Associate Professor Wingfield; Instructor Pudden.

    www.oznet.ksu.edu/dp_grsi/

    The Department of Grain Science and Industry offers three curricula: a bachelor of science in bakery science and management; a bachelor of science in feed science and management; and a bachelor of science in milling science and management. In the baking science curriculum, options are available in cereal chemistry or production management. In the milling science curricula, an option may be selected in administration, chemistry, or operations. The feed science curriculum has specialization electives emphasizing administration or engineering. This department also participates in the food science and industry curriculum.

    Students must complete the university general education requirements specified by the College of Agriculture. See the College of Agriculture General Requirements section.

    Bakery science and management
    Bachelor of science in bakery science and management
    128 semester hours

    Cereal chemistry option

    Foundation course requirements.......................... 34-36
    University General Education courseACCTG 231Accounting for Business Operations  3
    University General Education courseBIOL 198Principles of Biology  4
    University General Education courseCHEM 210Chemistry I  4
    and
    University General Education courseCHEM 230Chemistry II  4
    or
    CHEM 220Chemical Principles I  5
    and
    CHEM 250Chemical Principles II  5
    University General Education courseECON 110Principles of Macroeconomics  3
    BIOL 455Gen. Micro.4
    ENGL 100Expository Writing I  3
    ENGL 200Expository Writing II  3
    ENGL 516Written Communication for the Sciences  3
    or
    AGCOM 400Agricultural Business Communication  3
    GENAG 101Agricultural Orientation  1
    SPCH 106Public Speaking I  3
     
    Basic and applied sciences 56-58
    ASI 305Fundamentals of Food Processing  3
    or
    ASI 501Food Chemistry  3
    ASI 318Fundamentals of Nutrition 3
    or
    University General Education courseFN 132Basic Nutrition  3
    or
    FN 400Human Nutrition  3
    ASI 607Food Microbiology  4
    ATM 540Introduction to Food Engineering Technology  3
    University General Education courseBIOCH 265Introductory Organic and Biochemistry  5
    or
    BIOCH 521General Biochemistry  3
    BIOL 455General Microbiology  4
    CHM 371Chemical Analysis  4
    CHM 500General Physical Chemistry 3
    or
    CHM 585Descriptive Physical Chemistry 3
    CHM 531Organic Chemistry I  3
    CHM 532Organic Chemistry Lab  2
    CHM 550Organic Chemistry II  3
    MATH 220Analytic Geometry and Calculus I  4
    MATH 221Analytic Geometry and Calculus II  4
    PHYS 213Engineering Physics I  5
    PHYS 214Engineering Physics II  5
    University General Education courseSTAT 320Elements of Statistics  3
    or
    University General Education courseSTAT 340Biometrics I  3
     
    Departmental courses 31
    GRSC 100Principles of Milling Lecture 2
    GRSC 505Cereal and Feed Analysis  3
    GRSC 591Commercial Feed and Food Manufacturing Internship  2
    GRSC 602Cereal Science  3
    GRSC 625Flour and Dough Testing  3
    GRSC 630Management Applications in the Grain Processing Industries  3
    GRSC 635Baking Science I  2
    GRSC 636Baking Science Lab  2
    GRSC 651Food and Feed Product Protection  4
    GRSC 670Bakery Layout  1
    GRSC 701Practicum in Bakery Technology  2
    GRSC 737Baking Science II  2
    GRSC 738Baking Science Lab  1
    Electives 12
    Free and university general education electives 3-8
     
    +Recommended electives to strengthen a program include statistical process control, HACCP, communications, food processing, business, sensory analysis and food science courses, and GRSC 505, 610, and 720.
    Note: Assumes incoming students have requisite chemistry, pre-calculus math, and computer skills. Chemistry courses can be selected to meet requirements for the minor in chemistry.
     
    Production management option
    128 semester hours

    Foundation course requirements 37
    University General Education courseACCTG 231Accounting for Business Operations  3
    University General Education courseBIOL 198Principles of Biology  4
    University General Education courseCHEM 210Chemistry I  4
    University General Education courseCHEM 230Chemistry II  4
    University General Education courseECON 110Principles of Macroeconomics  3
    University General Education courseAGEC 120Agricultural Economics and Agribusiness 3
    or
    University General Education courseECON 120Principles of Microeconomics 3
    ENGL 100Expository Writing I  3
    ENGL 200Expository Writing II  3
    ENGL 516Written Communication for Sciences  3
    or
    AGCOM 400Agricultural Business Communications  3
    GENAG 101Agricultural Orientation  1
    MANGT 420Management Concepts  3
    SPCH 106Public Speaking I  3
     
    Basic and applied sciences 39-42
    ASI 305Fundamentals of Food Processing  3
    or
    ASI 501Food Chemistry  3
    ASI 318Fundamentals of Nutrition  3
    or
    University General Education courseFN 132Basic Nutrition  3
    or
    FN 400Human Nutrition  3
    ASI 607Food Microbiology  4
    ATM 540Introduction to Food Engineering Technology  3
    University General Education courseBIOCH 265Introduction to Organic and Biological Chemistry  5
    or
    CHEM 350General Organic Chemistry  3
    and
    BIOCH 521General Biochemistry  3
    BIOL 455General Microbiology  4
    MATH 220Analytic Geometry and Calculus I  4
    ME 212Engineering Graphics  2
    or
    ENVD 205Graphics I (Secure permit in S 212D)  2
    PHYS 113General Physics I  4
    and
    PHYS 114General Physics II  4
    or
    PHYS 213Engineering Physics I  5
    and
    PHYS 214Engineering Physics II  5
    University General Education courseSTAT 320Elementary Statistics  3
    or
    University General Education courseSTAT 340Biometrics I  3
     
    Departmental courses 28
    GRSC 100Principles of Milling Lecture  2
    GRSC 591Internship  2
    GRSC 602Cereal Science  3
    GRSC 625Flour and Dough Testing  3
    GRSC 630Management Applications  3
    GRSC 635Baking Science I  2
    GRSC 636Baking Science Lab  2
    GRSC 651Food and Feed Product Protection 4
    GRSC 670Bakery Layout 1
    GRSC 701Practicum in Bakery Technology 2
    GRSC 737Baking Science II 2
    GRSC 738Baking Science Lab 1
     
    Business electives (choose a minimum of 15 hours) 15
    University General Education courseACCTG 241Accounting Investment and Finance 3
    ACCTG 331Accounting Processes and Controls 3
    ECON 530Money and Banking 3
    FINAN 450Introduction to Finance 3
    FINAN 470Financial Analysis and Valuation 3
    IMSE 501Industrial Management 3
    MANGT 300Introduction to Total Quality Management 1
    or
    DEN 300Introduction to Total Quality Management 1
    MANGT 530Industrial Relations 3
    MANGT 531Personnel Human Resource Management 3
    or
    University General Education courseECON 523Human Resource Economics
    MANGT 630Labor Relations Law 3
    University General Education courseMKTG 400Marketing 3
    MKTG 542Sales Management 3
     
    Free and university general education electives 6-10
    +Recommended electives to strengthen a program include statistical process control, HACCP, communications, food processing, business, sensory analysis and food science courses, and GRSC 505, 610, and 720.
    Note: Assumes incoming students have requisite chemistry, pre-calculus math, and computer skills.
     
    Feed science and management
    Bachelor of science in feed science and management
    126 semester hours

    Freshman

    Fall semester
    GENAG 101Ag Orientation 1
    GRSC 100Principles of Milling Lecture 2
    University General Education courseCHM 210Chemistry I 4
    ENGL 100Expository Writing I 3
    MATH 100College Algebra 3
    14
     
    Spring semester
    University General Education courseCHM 230Chemistry II 4
    University General Education courseBIOL 198Principles of Biology 4
    MATH 150Plane Trigonometry 3
    SPCH 105Public Speaking 1A . 2
    Social science electives 3
    16
     
    Sophomore
    Fall semester
    ENGL 200Expository Writing II 3
    University General Education courseAGEC 120Agricultural Economics and Agribusiness 3
    Required courses* 9
    15
     
    Spring semester
    GRSC 110Flow Sheets 2
    University General Education courseECON 110Principles of Macroeconomics 3
    Social science electives 6
    Required courses* 6
    17
     
    Junior
    Fall semester
    GRSC 661Qualities of Feed and Food Ingredients  3
    Required courses* 12
    15
     
    Spring semester
    GRSC 505Cereal and Feed Analysis  3
    GRSC 651Food and Feed Product Protection  4
    GRSC 510Feed Technology I  4
    Required courses*  6
    17
     
    Senior
    Fall semester
    GRSC 591Commercial Feed and Food Manufacturing Internship .  2
    GRSC 750Feed Technology II  4
    GRSC 655Cereal Food Plant Design and Construction  3
    Required courses*  6
    15
     
    Spring semester
    GRSC 610Electricity and Control for Milling Processes  3
    GRSC 630Management Applications  3
    Required courses* 11
    17
     
    *Including specialization and unrestricted electives
     
    Required courses
    AGEC 220Grain and Livestock Marketing Systems 3
    University General Education courseAGEC 420Commodity Futures 3
    MATH 205General Calculus and Linear Algebra 3
    PHYS 113General Physics I 4
    PHYS 114General Physics II 4
    University General Education courseSTAT 320Elements of Statistics 3
    CIS 101-104Introduction to Personal Computing (or equivalent) 3
    ENGL 516Written Communication for the Sciences 3
    University General Education courseACCTG 231Accounting for Business Operations 3
    University General Education courseBIOCH 265Introduction to Organic Biochemistry 5
    ASI 318Fundamentals of Nutrition 3
     
    Specialization and unrestricted electives (13 hours)**
    GENAG 390Agricultural Employment 1
    GRSC 720Extrusion Processes in Food and Feed Industries 4
    GRSC 790Grain Science Problems 2-3
    AGEC 410Agricultural Policy 3
    AGEC 515Food and Agribusiness Marketing 3
    AGEC 632Agribusiness Logistics 3
    ECON 631Principles of Transportation 3
    ASI 320Principles of Feeding 3
    University General Education courseACCTG 241Accounting for Investment and Finance 3
    ACCTG 331Accounting Processes and Controls 3
    FINAN 450Introduction to Finance 3
    MANGT 390Business Law I 3
    MANGT 420Management Concepts 3
    MANGT 530Industrial and Labor Relations 3
    MANGT 531Personnel and Human Resource Management 3
    MANGT 630Labor Relations Law 3
    IMSE 501Introduction to Industrial Management 3
     
    Unrestricted electives (maximum) 6
    Social science electives 9
    (university general education requirement)
     
    ** Or approved courses at 350-level or above
     
    Milling science and management
    Bachelor of science in milling science and management 129 semester hours

    Freshman

    Fall semester
    GENAG 101Ag Orientation 1
    GRSC 100Principles of Milling Lecture2
    University General Education courseCHM 210Chemistry I 4
    ENGL 100Expository Writing 3
    University General Education courseECON 110Principles of Macroeconomics 3
    SPCH 105Public Speaking 1A 2
    16
     
    Spring semester
    University General Education courseCHM 230Chemistry II 4
    Social science elective 3
    Option A, B, or C electives 4
    BIOL 198Principles of Biology 4
    GRSC 110Flow Sheets 2
    17
     
    Sophomore
    Fall semester
    ENGL 200Expository Writing II 3
    Option A, B, or C electives 6
    Social science elective 3
    University General Education courseAGEC 120Agricultural Economics and Agribusiness 3
    15
     
    Spring semester
    GRSC 500Milling Science I 4
    BIOL 455General Microbiology 4
    GRSC 505Cereal and Feed Analysis 3
    Option A, B, or C electives 5
    16
     
    Junior

    Fall semester
    AGRON 340Grain Grading  2
    Option A, B, or C electives 9
    University General Education courseSTAT 320Elementary Statistics 3
    Social science elective 3
    17
     
    Spring semester
    GRSC 602Cereal Science 3
    GRSC 651Food and Feed Production Protection 4
    Option A, B, or C electives 9
    16
     
    Senior

    Fall semester
    GRSC 635Baking Science I  2
    GRSC 636Baking Science I Lab  2
    Option A, B, or C electives 12
    16
     
    Spring semester
    Option A, B, or C electives 13
    GRSC 734Mill Processing Technology Management 3
    16
     
    Options

    Management option (A)
    University General Education courseACCTG 231Accounting for Business Operations  3
    University General Education courseACCTG 241Accounting for Investment
    and Financing  3
    University General Education courseAGEC 318Food and Agribusiness Management  3
    University General Education courseAGEC 420Commodity Futures  3
    AGEC 520Marketing Fundamentals and Futures/Options Trading  3
    University General Education courseBIOCH 265Introduction to Organic and Biochemistry  5
    GRSC 625Flour and Dough Testing  3
    GRSC 630Management Applications in the
    Grain Processing Industries  3
    GRSC 730Milling Science II  2
    MATH 220Analytical Geometry and Calculus I  4
    PHYS 113General Physics I  4
    PHYS 115General Physics II  4
    University General Education courseSPCH 311Business and Professional Speaking  3
    Free electives  6
     
    Select 9 hours from the following:
    ACCTG 331Accounting Processes and Controls  4
    AGEC 513Agricultural Finance  3
    AGEC 515Food and Agribusiness Marketing  3
    AGEC 632Agricultural Business Logic  3
    ENGL 516Written Communication
    for the Sciences  3
    GENAG 390Agricultural Employment  1
    MANGT 390Business Law I  3
    MANGT 420Management Concepts  3
    MANGT 530Industrial and Labor Relations  3
    MANGT 531Personnel and Human Resources
    Management  3
    MANGT 630Labor Relations Law  3
     
    Chemistry option (B)
    GRSC 625Flour and Dough Testing  3
    BIOCH 521General Biochemistry  3
    BIOCH 522General Biochemistry Lab  2
    CHM 371Chemical Analysis  4
    CHM 500General Physical Chemistry  3
    CHM 531Organic Chemistry I  3
    CHM 532Organic Chemistry I Lab  2
    CHM 550Organic Chemistry II  3
    CHM 551Organic Chemistry II Lab  2
    GRSC 712Vibrational Spectroscopic Analysis 1-2
    MATH 220Analytic Geometry and Calculus I  4
    MATH 221Analytic Geometry and Calculus II  4
    PHYS 213Engineering Physics I  5
    PHYS 214Engineering Physics II  5
    Electives 13-14
     
    Operations option (C)
    GRSC 610Electricity and Control for Milling
    Processes  3
    GRSC 630Management Applications for the
    Grain Processing Industries  3
    GRSC 640Advanced Flow Sheets  2
    GRSC 655Cereal Food Plant Design and
    Construction  3
    GRSC 730Milling Science II  2
    GRSC 731Milling Science II Lab  2
    GRSC 785Advanced Flour and Feed
    Technology  3
    University General Education courseBIOCH 265Introduction to Organic and
    Biochemistry  5
    MATH 220Analytical Geometry and Calculus I  4
    MATH 221Analytical Geometry and Calculus II  4
    PHYS 213Engineering Physics I  5
    PHYS 214Engineering Physics II  5
    CE 231Statics A  3
    ATM 540Introduction to Food Engineering
    Techniques  3
    ENVD 205Graphics I  2
    Free electives  9
     
    University General Education courseDenotes university general education courses.
     
    Grain science and industry minors
    A grain science minor implies a knowledge of certain aspects of grain processing and utilization. We have structured our minors to include a minimum basic understanding of a specialization.

    Bakery science minor

    GRSC 100Principles of Milling Lecture 2
    GRSC 602Cereal Science 3
    GRSC 625Flour and Dough Testing 3
    GRSC 635Baking Science I 2
    GRSC 636Baking Science I Lab 2
    GRSC 737Baking Science II 2
    GRSC 738Baking Science II Lab 1
    16
     
    Grain science majors cannot use courses required in their major as part of a bakery science minor.
     
    Feed science minor
    GRSC 100Principles of Milling Lecture 2
    GRSC 110Flow Sheets 2
    GRSC 510Feed Tech I 4
    GRSC 650Cereal Food Plant Design and Construction 3
    GRSC 750Feed Tech II 4
    16
     
    Grain science majors cannot use courses required in their major as part of a feed science minor.
     
    Cereal chemistry minor
    GRSC 100Principles of Milling Lecture 2
    GRSC 505Cereal and Feed Analysis 3
    GRSC 602Cereal Science 3
    GRSC 625Flour and Dough Testing 3
     
    Plus 3 to 4 hours from the following:
     
    GRSC 635/
    636Baking Science I and Lab
    (lecture and lab) 4
    GRSC 712Vibrational Spectroscopy Analysis 1-2
    GRSC 713Contemporary Chromatograph
    Analysis of Food 1
    GRSC 720Extrusion Processing 4
    GRSC 790Special Topics var.
    15-16
     
    Grain science majors cannot use courses required in their major as part of a cereal chemistry minor.
     
    International Grains Program

    Brendan Donnelly, Director John Howard, Program Administrator

    The International Grains Program promotes the marketing of wheat, corn, soybeans, sorghum, and other U.S. grains. As part of the effort to expand existing markets and to develop new ones for those agricultural commodities, program participants are trained in the processing and handling of U.S. food and feed grains, instructed in the use of the end products, and given a thorough understanding of the workings of the U.S. grain marketing system.

    Grain science and industry courses
    GRSC 100. Principles of Milling Lecture. (2) I, II. I  This course provides an introduction to the baking, grain and feed milling industries and processes.  Emphasis will be placed on analysis of basic processing problems including bin volume, blending, moisture addition, drying, cumulative ash, and rate problems.  Two hours lecture per week.  Pr.: MATH 100 or concurrent enrollment.

     

    GRSC 105. Principles of Milling Laboratory. (1) I, II.  This laboratory provides hands on exposure to testing and processing equipment used in the grain milling, baking, and feed processing industries.  Emphasis will be placed on making observations, analyzing results, developing reports, and integrating knowledge from other disciplines.  One three-hour lab per week.   Pr.: GRSC 100 or concurrent enrollment.

    GRSC 110. Flow Sheets. (2) I, II.  Information gathering techniques and drawing skills needed for the construction of process flow diagrams identifying process machinery and process flow alternatives in a feed and flour mill is emphasied.  Interpretation and analytical techniques for existing flow diagrams are presented.  Six hours lab a week.  Pr.: GRSC 100

    GRSC 500. Milling Science I. (4) II. Principles and practices of wheat flour milling with full-scale equipment including grain storage, blending, cleaning, conditioning plant, and a modern pneumatic 240 hundred weight flour mill, with instrumentation and air conditioning, etc. Two hours lec. and six hours lab a week. Pr.: GRSC 100, 110, and a course in physics.

    GRSC 505. Cereal and Feed Analysis. (3) II. Principles, methods, and instruments for analyzing and testing cereal grains, cereal, and feed products. One hour lec. and six hours lab a week. Pr.: CHEM 230 and BIOCH 120.

    GRSC 510. Feed Tech 1. (4) II. Introduction to formula feed manufacturing, including principles of conveying, grinding, mixing, palleting, and other processing techniques, and the formulation of concentrates, premixes, and rations using a digital computer Three hours lec. and three hours lab a week.. Pr.: ASI 318 and GRSC 110.

    GRSC 591. Commercial Feed and Food Manufacturing Internship. (2) I. A practical application of feed and food manufacturing technology during an eight-week summer internship with an active commercial feed and food manufacturing company. The course will stress applied aspects of commercial feed and food manufacturing, which can include, but not be limited to, plant operations, maintenance, personnel and labor relations, business management, warehousing, ingredient procurement, quality assurance, and fleet management. Pr.: GRSC 510 or 500 or 635.

    GRSC 602. Cereal Science. (3) I, II. The characteristics of cereals, legumes, their components, and their processing to foods. Three hours lec. a week. Pr.: BIOCH 265.

    GRSC 610. Electricity and Its Control for the Grain Processing Industries. (3) II. Major emphasis will be given to application of electricity to machinery for grain processing and electrical control. Two hours lec. and two hours lab a week. Pr.: GRSC 500 or 635 or consent of instructor.

    GRSC 625. Flour and Dough Testing. (3) I, II. Physical and chemical methods used in evaluating wheat flour and doughs. Two hours lec. and three hours lab a week. Pr.: GRSC 602.

    GRSC 630. Management Applications in the Grain Processing Industries. (3) II. This course deals with management principles and their specific application to the grain processing industries. Industry and allied trade personnel in management positions will give a number of lectures in their field of expertise. Special emphasis is placed on grain industry organizations, plant management, labor contracts, supervision, scheduling and planning, regulatory agencies, and cost control. Three hours lec. a week. Pr.: ECON 110 and either GRSC 510, 500, 635, or consent of instructor. Junior standing.

    GRSC 635. Baking Science I. (2), I. Introduction to chemical and physical properties of flour and other principal ingredients used in production of yeast-leavened and chemical-leavened bakery foods. Study of major processing methods for making yeasted doughs such as breads, rolls, sweet goods, frozen dough, and partially baked products. Overview of major processes used for chemically-leavened baked products. Study of the relationship of ingredient composition to product type and processing required. Two hours lec. a week. Pr.: BIOCH 120.

    GRSC 636. Baking Science I Laboratory. (2) I. Laboratory exercises in theory and production of yeast-leavened baked products. Six hours lab a week. Pr.: GRSC 635 or conc. enrollment.

    GRSC 640. Advanced Flow Sheets. (2) II. Design of flow diagrams for dry milling processes. Uses a combination of methods that lead to practical applications and analytical techniques. Six hours lab a week. Pr.: GRSC 500 or 510.

    GRSC 651. Food and Feed Production Protection. (4) II. Sanitation in relation to processing, handling, and storage of human and animal foods. Emphasis on contaminants, control of causative agents, equipment and plant design, applicable laws and regulations. Three hours lec. and three hours lab a week. Pr.: Minimum of 8 hours of biological science; junior standing.

    GRSC 655. Cereal Food Plant Design and Construction. (3) I. This course deals with principles of modern grain processing plant design, feasibility, and equipment selection for plant improvements and new plant construction. Emphasis is placed on the effects of design on plant operating efficiency, finished product quality, and construction costs. Pr.: GRSC 500 or GRSC 510; junior standing.

    GRSC 661. Qualities of Feed and Food Ingredients. (3) I. The course provides an integrated biological, chemical, and physical basis for evaluating the inherent nutritional quality of food and feed ingredients and the scientific literature techniques for obtaining new information. Three hours lec. a week. Pr.: BIOCH 120.

    GRSC 670. Bakery Layout. (1) I. The layout of facilities to produce baked goods are studied. Students prepare their own bakery layout. Current problems in a bakery production setting in the baking industry are discussed. Two hour lab. Pr.: MATH 100, PHYS 113, and GRSC 636.

    GRSC 701. Practicum in Bakery Technology. (1). Intersession only. One-week intensive course during the January intersession. Lectures and hands-on laboratory experience with commercial production scale baking equipment for breads and rolls, cookies and crackers, and cakes and sweet doughs. Restricted to upperclass bakery science and management majors or permission of the instructor. Pr.: GRSC 635 and 636.

    GRSC 710. Fundamentals of Grain Storage. (2) I. This course focuses on the theory and practice of management of stored grain to maintain grain quality and maximize profits. Subjects include grain quality factors, physical properties of grain, grain masses, and grain storage structures, causes and management of deterioration in grain quality, and regulatory issues related to grain handling and storage. Pr.: GRSC 602 or 661.

    GRSC 712. Vibrational Spectroscopic Analysis and Chemometrics. (1-2) II. Infrared and particularly modern near-infrared spectroscopic ``as is'' analysis of foods, natural products, and synthetic substances is accomplished with direct sampling and the use of multivariate statistics. This course is intended to enable the student to understand the principles and successfully apply this technology to practical analytical problems with emphasis upon food. Method development will be taught using specific analyzes in selected products. Theoretical background, working of modern instrumentation and associated software is presented in support of achieving practical competence. Pr.: BIOCHEM 265, CHEM 271 or consent of instructor.

    GRSC 713. Contemporary Chromatographic Analysis of Food. (1) II. High performance liquid chromatography (HPLC) is the primary focus of this course. This will be supported by including treatment of topics in contemporary gas chromatography and supercritical fluid chromatography and extraction. Optimizing chromatographic conditions through knowledge of the column chemistry will be covered in addition to detector options, instrumentation, and sample preparation. Pr.: BIOCH 265, or CHEM 271 or consent of instructor.

    GRSC 720. Extrusion Processing in the Food and Feed Industries. (4) I. The course is designed to provide the student with an understanding of extrusion technology and the ability to apply it to product development and production through a "hands-on" approach. Major emphasis is on laboratory exercises in which students will operate pilot scale extrusion equipment to produce readily-recognizable commercial products such as cheese curls, breakfast cereals, pasta, pet food, etc. Emphasis will also be placed on process and product development, analysis, and problem- solving techniques. Three hours lec. and three hours lab a week. Pr.: STAT 320 and GRSC 602.

    GRSC 725. Feed Manufacturing Processes. (3) I. Study of the technical phases of formula feed manufacturing, equipment design and function, effect of processing and ingredients on nutritional acceptability of feeds and quality control. Two hours lec. and three hours lab a week. Pr.: MATH 100, MATH 150, and ASI 318.

    GRSC 730. Milling Science II. (2) I. Advanced studies of the entire gradual reduction system of wheat flour milling and the many unit process systems that constitute the milling system. The theory and practice of mill control are studied in detail. Processing of other cereal grains and oil seeds are covered as well as general mill management. Two hours lec. a week. Pr.: GRSC 500.

    GRSC 731. Milling Science II Laboratory. (2) I. The processes for milling other grains such as corn, oats, sorghum, different classes of wheat, and rye are studied in theory and by practice on small-scale laboratory milling units. Six hours lab a week. Pr. GRSC 730 or conc. enrollment.

    GRSC 734. Milling Processing Technology Management. (3) II. A capstone course for milling science and management students. The objective is to familiarize students with the managerial and processing operations involved in the management of a flour mill, modeling simulation techniques for flour milling operations, engineering economic parameters used in management operations, investment projects and evaluation of new milling technologies. Two hours lec. and three hours of lab per week. Pr.: GRSC 730.

    GRSC 737. Baking Science II. (2) II. Study of physical, chemical, and functional properties of ingredients used in production of bakery products including cakes, cookies, doughnuts, pies, bagels, and related products. Principles of chemical leavening. Description of processes utilized to make the various bakery foods. Chemistry and functionality of flavors, spices, gums, speciality starches, and colors used in baking. Types of fillings and icings for bakery products. Formulation of low-fat and low-calorie baked products. Quality factors, total quality programs, and nutritional value of end products. Two hours lec. a week. Pr.: GRSC 635.

    GRSC 738. Baking Science II Laboratory. (1) II. A laboratory course to accompany Baking Science II (GRSC 737). Exercises and experiments in production of chemically-leavened and yeast leavened bakery foods including various cakes, cookies, doughnuts, bagels, icings, and fillings. Three hours of lab a week. Pr.: GRSC 737 or conc. enrollment.

    GRSC 750. Feed Technology II. (4) I. Advanced study of engineering principles applicable to flour and feed plant operations, materials handling, equipment selection, and processing systems. Three hours lec. and three hours lab per week. Separate lab sessions are conducted for flour and for feed students. Pr.: GRSC 510 or 500, PHYS 114 or 214, and a course in statistics and computer applications.

    GRSC 785. Advanced Flour and Feed Technology. (3) II. Design and use of exhaust systems, pneumatic conveying systems, bins and hoppers, and the practical applications of electrical interlocking, instrumentation, and microprocessors to automatic mill control. Also other subjects such as sound measurement and explosion detection and prevention are covered. Two hour lec. and three hours lab a week. Pr.: GRSC 730 or 750.

    GRSC 790. Grain Science Problem. (Var.) I, II, S. Pr.: Consent of staff.

    Topics within Agriculture:
    dGeneral Requirements dAgricultural Technology Management dFood Science and Industry
    dUniversity General Education dAgronomy dGeneral Agriculture
    dProgram Choices dAnimal Sciences and Industry dGrain Science and Industry
    dAgricultural Economics dCommunications dHorticulture, Forestry, and Recreation Resources
    dAgricultural Education dEntomology dPlant Pathology
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    Kansas State University
    February 12, 2001