Grain Science and IndustryBrendan 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.
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
Cereal chemistry option
Bachelor of science in feed science and management
126 semester hours
Bakery science minor
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 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.