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    K-State Undergraduate Catalog 2002-2004
    About the Catalog
    About the University
    Calendar
    Glossary and Abbreviations
    Admission
    Academic Advising
    Enrollment
    Tuition and Fees
    Degrees
    Grades
    All-University Regulations
    Student Financial Assistance
    Services for Students
    Auxiliary Services and Facilities
    International Programs
    Secondary Majors
    Agriculture
    dGeneral Requirements
    dUniversity General Education
    dProgram Choices
    dGeneral Agriculture
    dAgricultural Economics
    dAgricultural Education
    dAgricultural Technology Management
    dAgronomy
    dAnimal Sciences and Industry
    dCommunications
    dEntomology
    dFood Science and Industry
    dGrain Science and Industry
    dHorticulture, Forestry, and Recreation Resources
    dPlant Pathology
    Architecture, Planning, and Design
    Arts and Sciences
    Business Administration
    Education
    Engineering
    Human Ecology
    Technology and Aviation
    Veterinary Medicine
    Graduate School
    Intercollegiate Athletics
    K-State Research and Extension
    Outreach
    University Faculty
     

    Grain Science and Industry

    Brendan Donnelly, Head

    Professors Behnke, Donnelly, Eustace, Fairchild, Haque, MacRitchie, Seib, Walker, and Wetzel; Adjunct Professors Chung, Koeltzow, Lookhart, and Smail; Associate Professors Bhadriraju, Herrman, and Sun; Adjunct Associate Professors Seitz; Assistant Professors Gwirtz, Okot-Kotber, Tilley; Adjunct Assistant Professor Rogers; Instructor Willyard; Emeriti: Professors Balding, Deyoe, Hahn, Hoseney, Klopfenstein, McEllhiney, Ponte, Schoeff, 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 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 requirements31-33
    University General Education courseACCTG 231Accounting for Business Operations3
    University General Education courseBIOL 198Principles of Biology4
    University General Education courseCHEM 210Chemistry I4
    and
    University General Education courseCHEM 230Chemistry II4
    or
    CHEM 220Chemical Principles I5
    and
    CHEM 250Chemical Principles II5
    University General Education courseECON 110Principles of Macroeconomics3
    ENGL 100Expository Writing I3
    ENGL 200Expository Writing II3
    ENGL 516Written Communication for the Sciences3
    or
    AGCOM 400Agricultural Business Communication3
    GENAG 101Agricultural Orientation1
    SPCH 106Public Speaking I3
     
    Basic and applied sciences60-62
    ASI 305Fundamentals of Food Processing3
    or
    ASI 501Food Chemistry3
    ASI 318Fundamentals of Nutrition3
    or
    University General Education courseFN 132Basic Nutrition3
    or
    FN 400Human Nutrition3
    BIOL 455General Microbiology4
    ASI 607Food Microbiology4
    ATM 540Introduction to Food Engineering Technology3
    University General Education courseBIOCH 265Introductory Organic and Biochemistry5
    or
    BIOCH 521General Biochemistry3
    BIOL 455General Microbiology4
    CHM 371Chemical Analysis4
    CHM 500General Physical Chemistry3
    or
    CHM 585Descriptive Physical Chemistry3
    CHM 531Organic Chemistry I3
    CHM 532Organic Chemistry Lab2
    CHM 550Organic Chemistry II3
    MATH 220Analytic Geometry and Calculus I4
    MATH 221Analytic Geometry and Calculus II4
    PHYS 213Engineering Physics I5
    PHYS 214Engineering Physics II5
    University General Education courseSTAT 320Elements of Statistics3
    or
    University General Education courseSTAT 340Biometrics I3
     
    Departmental courses30
    GRSC 100Principles of Milling3
    GRSC 405Grain Analysis Techniques2
    GRSC 591Commercial Feed and Food Manufacturing Internship2
    GRSC 602Cereal Science3
    GRSC 625Flour and Dough Testing3
    GRSC 630Management Applications in the Grain Processing Industries3
    GRSC 635Baking Science I2
    GRSC 636Baking Science Lab2
    GRSC 651Food and Feed Product Protection4
    GRSC 670Bakery Layout1
    GRSC 701Practicum in Bakery Technology2
    GRSC 737Baking Science II2
    GRSC 738Baking Science Lab1
    Free and university general education electives3-7
     
    +Recommended electives to strengthen a program include statistical process control, HACCP, communications, food processing, business, sensory analysis and food science courses, and GRSC 405, 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 requirements37
    University General Education courseACCTG 231Accounting for Business Operations3
    University General Education courseBIOL 198Principles of Biology4
    University General Education courseCHEM 210Chemistry I4
    University General Education courseCHEM 230Chemistry II4
    University General Education courseECON 110Principles of Macroeconomics3
    University General Education courseAGEC 120Agricultural Economics and Agribusiness3
    or
    University General Education courseECON 120Principles of Microeconomics3
    ENGL 100Expository Writing I3
    ENGL 200Expository Writing II3
    ENGL 516Written Communication for Sciences3
    or
    AGCOM 400Agricultural Business Communications3
    GENAG 101Agricultural Orientation1
    MANGT 420Management Concepts3
    SPCH 106Public Speaking I3
     
    Basic and applied sciences39-42
    ASI 305Fundamentals of Food Processing3
    or
    ASI 501Food Chemistry3
    ASI 318Fundamentals of Nutrition3
    or
    University General Education courseFN 132Basic Nutrition3
    or
    FN 400Human Nutrition3
    ASI 607Food Microbiology4
    ATM 540Introduction to Food Engineering Technology3
    University General Education courseBIOCH 265Introduction to Organic and Biological Chemistry5
    or
    CHEM 350General Organic Chemistry3
    and
    BIOCH 521General Biochemistry3
    BIOL 455General Microbiology4
    MATH 220Analytic Geometry and Calculus I4
    ME 212Engineering Graphics2
    PHYS 113General Physics I4
    and
    PHYS 114General Physics II4
    or
    PHYS 213Engineering Physics I5
    and
    PHYS 214Engineering Physics II5
    University General Education courseSTAT 320Elementary Statistics3
    or
    University General Education courseSTAT 340Biometrics I3
     
    Departmental courses28
    GRSC 100Principles of Milling3
    GRSC 591Internship2
    GRSC 602Cereal Science3
    GRSC 625Flour and Dough Testing3
    GRSC 630Management Applications3
    GRSC 635Baking Science I2
    GRSC 636Baking Science Lab2
    GRSC 651Food and Feed Product Protection4
    GRSC 670Bakery Layout1
    GRSC 701Practicum in Bakery Technology2
    GRSC 737Baking Science II2
    GRSC 738Baking Science Lab1
     
    Business electives (choose a minimum of 15 hours)15
    University General Education courseACCTG 241Accounting Investment and Finance3
    ACCTG 331Accounting Processes and Controls3
    ECON 530Money and Banking3
    FINAN 450Introduction to Finance3
    FINAN 470Financial Analysis and Valuation3
    IMSE 501Industrial Management3
    MANGT 300Introduction to Total Quality Management1
    or
    DEN 300Introduction to Total Quality Management1
    MANGT 530Industrial Relations3
    MANGT 531Personnel Human Resource Management3
    or
    University General Education courseECON 523Human Resource Economics
    MANGT 630Labor Relations Law3
    University General Education courseMKTG 400Marketing3
    MKTG 542Professional Selling and Sales Management3
     
    Free and university general education electives6-9
    +Recommended electives to strengthen a program include statistical process control, HACCP, communications, food processing, business, sensory analysis and food science courses, and GRSC 405, 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 Orientation1
    GRSC 100Principles of Milling3
    University General Education courseCHM 210Chemistry I4
    ENGL 100Expository Writing I3
    MATH 100College Algebra3
    14
     
    Spring semester
    University General Education courseCHM 230Chemistry II4
    University General Education courseBIOL 198Principles of Biology4
    MATH 150Plane Trigonometry3
    SPCH 105Public Speaking 1A .2
    Social science electives3
    16
     
    Sophomore
    Fall semester
    ENGL 200Expository Writing II3
    University General Education courseAGEC 120Agricultural Economics and Agribusiness3
    Required courses*9
    15
     
    Spring semester
    GRSC 110Flow Sheets2
    University General Education courseECON 110Principles of Macroeconomics3
    Social science electives6
    Required courses*6
    17
     
    Junior
    Fall semester
    GRSC 661Qualities of Feed and Food Ingredients3
    Required courses*12
    15
     
    Spring semester
    GRSC 405Grain Analysis Techniques2
    GRSC 651Food and Feed Product Protection4
    GRSC 510Feed Technology I4
    Required courses*7
    17
     
    Senior
    Fall semester
    GRSC 591Commercial Feed and Food Manufacturing Internship .2
    GRSC 750Feed Technology II4
    GRSC 655Cereal Food Plant Design and Construction3
    Required courses*6
    15
     
    Spring semester
    GRSC 610Electricity and Control for Milling Processes3
    GRSC 630Management Applications3
    Required courses*11
    17
     
    *Including specialization and unrestricted electives
     
    Required courses
    AGEC 220Grain and Livestock Marketing Systems3
    University General Education courseAGEC 420Commodity Futures3
    MATH 205General Calculus and Linear Algebra3
    PHYS 113General Physics I4
    PHYS 114General Physics II4
    University General Education courseSTAT 320Elements of Statistics3
    CIS 101-104Introduction to Personal Computing (or equivalent)3
    ENGL 516Written Communication for the Sciences3
    University General Education courseACCTG 231Accounting for Business Operations3
    University General Education courseBIOCH 265Introduction to Organic Biochemistry5
    ASI 318Fundamentals of Nutrition3
     
    Specialization and unrestricted electives (14 hours)**
    GENAG 390Agricultural Employment1
    GRSC 720Extrusion Processes in Food and Feed Industries4
    GRSC 790Grain Science Problems2-3
    AGEC 410Agricultural Policy3
    AGEC 515Food and Agribusiness Marketing3
    AGEC 632Agribusiness Logistics3
    ECON 631Principles of Transportation3
    ASI 320Principles of Feeding3
    University General Education courseACCTG 241Accounting for Investment and Finance3
    ACCTG 331Accounting Processes and Controls3
    FINAN 450Introduction to Finance3
    MANGT 390Business Law I3
    MANGT 420Management Concepts3
    MANGT 530Industrial and Labor Relations3
    MANGT 531Personnel and Human Resource Management3
    MANGT 630Labor Relations Law3
    IMSE 501Introduction to Industrial Management3
     
    Unrestricted electives (maximum)6
    Social science electives9
    (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 Orientation1
    GRSC 100Principles of Milling3
    University General Education courseCHM 210Chemistry I4
    ENGL 100Expository Writing3
    University General Education courseECON 110Principles of Macroeconomics3
    SPCH 105Public Speaking 1A2
    16
     
    Spring semester
    University General Education courseCHM 230Chemistry II4
    Social science elective3
    Option A, B, or C electives4
    BIOL 198Principles of Biology4
    GRSC 110Flow Sheets2
    17
     
    Sophomore
    Fall semester
    ENGL 200Expository Writing II3
    Option A, B, or C electives6
    Social science elective3
    University General Education courseAGEC 120Agricultural Economics and Agribusiness3
    15
     
    Spring semester
    GRSC 405Grain Analysis Techniques2
    GRSC 500Milling Science I4
    BIOL 455General Microbiology4
    Option A, B, or C electives6
    16
     
    Junior
    Fall semester
    AGRON 340Grain Grading2
    Option A, B, or C electives9
    University General Education courseSTAT 320Elementary Statistics3
    Social science elective3
    17
     
    Spring semester
    GRSC 602Cereal Science3
    GRSC 651Food and Feed Production Protection4
    Option A, B, or C electives9
    16
     
    Senior
    Fall semester
    GRSC 635Baking Science I2
    GRSC 636Baking Science I Lab2
    Option A, B, or C electives12
    16
     
    Spring semester
    Option A, B, or C electives13
    GRSC 734Mill Processing Technology Management3
    16
     
    Options
    Management option (A)
    University General Education courseACCTG 231Accounting for Business Operations3
    University General Education courseACCTG 241Accounting for Investment
    and Financing3
    University General Education courseAGEC 318Food and Agribusiness Management3
    University General Education courseAGEC 420Commodity Futures3
    AGEC 520Marketing Fundamentals and Futures/Options Trading3
    University General Education courseBIOCH 265Introduction to Organic and Biochemistry5
    GRSC 625Flour and Dough Testing3
    GRSC 630Management Applications in the
    Grain Processing Industries3
    GRSC 730Milling Science II2
    MATH 220Analytical Geometry and Calculus I4
    PHYS 113General Physics I4
    PHYS 115General Physics II4
    University General Education courseSPCH 311Business and Professional Speaking3
    Free electives6
     
    Select 9 hours from the following:
    ACCTG 331Accounting Processes and Controls4
    AGEC 513Agricultural Finance3
    AGEC 515Food and Agribusiness Marketing3
    AGEC 632Agricultural Business Logic3
    ENGL 516Written Communication
    for the Sciences3
    GENAG 390Agricultural Employment1
    MANGT 390Business Law I3
    MANGT 420Management Concepts3
    MANGT 530Industrial and Labor Relations3
    MANGT 531Personnel and Human Resources
    Management3
    MANGT 630Labor Relations Law3
     
    Chemistry option (B)
    GRSC 625Flour and Dough Testing3
    BIOCH 521General Biochemistry3
    BIOCH 522General Biochemistry Lab2
    CHM 371Chemical Analysis4
    CHM 500General Physical Chemistry3
    CHM 531Organic Chemistry I3
    CHM 532Organic Chemistry I Lab2
    CHM 550Organic Chemistry II3
    CHM 551Organic Chemistry II Lab2
    GRSC 712Vibrational Spectroscopic Analysis1-2
    MATH 220Analytic Geometry and Calculus I4
    MATH 221Analytic Geometry and Calculus II4
    PHYS 213Engineering Physics I5
    PHYS 214Engineering Physics II5
    Electives13-14
     
    Operations option (C)
    GRSC 610Electricity and Control for Milling
    Processes3
    GRSC 630Management Applications for the
    Grain Processing Industries3
    GRSC 640Advanced Flow Sheets2
    GRSC 655Cereal Food Plant Design and
    Construction3
    GRSC 730Milling Science II2
    GRSC 731Milling Science II Lab2
    GRSC 785Advanced Flour and Feed
    Technology3
    University General Education courseBIOCH 265Introduction to Organic and
    Biochemistry5
    MATH 220Analytical Geometry and Calculus I4
    MATH 221Analytical Geometry and Calculus II4
    PHYS 213Engineering Physics I5
    PHYS 214Engineering Physics II5
    CE 231Statics A3
    ATM 540Introduction to Food Engineering
    Techniques3
    ENVD 205Graphics I2
    Free electives9
     
    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 Milling3
    GRSC 602Cereal Science3
    GRSC 625Flour and Dough Testing3
    GRSC 635Baking Science I2
    GRSC 636Baking Science I Lab2
    GRSC 737Baking Science II2
    GRSC 738Baking Science II Lab1
    16
     
    Grain science majors cannot use courses required in their major as part of a bakery science minor.
     
    Feed science minor
    GRSC 100Principles of Milling3
    GRSC 110Flow Sheets2
    GRSC 510Feed Tech I4
    GRSC 650Cereal Food Plant Design and Construction3
    GRSC 750Feed Tech II4
    16
     
    Grain science majors cannot use courses required in their major as part of a feed science minor.
     
    Cereal chemistry minor
    GRSC 100Principles of Milling3
    GRSC 405Grain Analysis Techniques2
    GRSC 602Cereal Science3
    GRSC 625Flour and Dough Testing3
     
    Plus 4 to 5 hours from the following:
     
    GRSC 635/
    636Baking Science I and Lab
    (lecture and lab)4
    GRSC 712Vibrational Spectroscopy Analysis1-2
    GRSC 713Contemporary Chromatograph
    Analysis of Food1
    GRSC 720Extrusion Processing4
    GRSC 790Special Topicsvar.
    15-16
     
    Grain science majors cannot use courses required in their major as part of a cereal chemistry minor.
     
    Grain science and industry courses
    GRSC 100. Principles of Milling. (3) I, II. Introduction to grain and feed milling processes. Two hours lec. and three hours lab a week. Pr.: MATH 100 or conc.

    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 or flour mill is emphasized. Interpretation and analytical techniques for existing flow diagrams are presented. Six hours lab a week. Pr.: GRSC 100.

    GRSC 405. Grain Analysis Techniques. (2) II. Principles and instrumentation available for testing cereal and other grains and their food and feed products. Two hours lec. a week. Pr: CHEM 230, BIOCH 265 or equiv., and STAT 320.

    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 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. 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 the laboratory and by practice on small-scale milling units. Concepts of material handling properties of grain products and material handling equipment in dry milling operations will be presented. Concepts of statistical process control and spreadsheet modeling in the decision making process will be introduced. Six hours lab a week. Pr.: GRSC 730 or conc. enrollment, STAT 320, PHYS 113, and MATH 205.

    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 786. Particle Technology for Grain Processing Industries. (3) I. Properties of cereals in particulate state, such as flour, starch, and feeds. Technology of particle size designation and particle statistics, particle size distributions, particle rheology, measurement methods, and size analysis. Three hours lec. a week. Pr.: STAT 320, GRSC 500, or graduate student status.

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

    Topics within Agriculture:
    dGeneral Requirements dAgricultural Education dEntomology
    dUniversity General Education dAgricultural Technology Management dFood Science and Industry
    dProgram Choices dAgronomy dGrain Science and Industry
    dGeneral Agriculture dAnimal Sciences and Industry dHorticulture, Forestry, and Recreation Resources
    dAgricultural Economics dCommunications dPlant Pathology
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    Kansas State University
    June 5, 2003