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Kansas State University

Grain Science and Industry

Virgil Smail, Head

Leland McKinney, Extension State Leader

Fred Fairchild, Teaching Coordinator

Subramanyam Bhadriraju, Research Coordinator

Professors Behnke, Bhadriraju, Fairchild, Faubion, Haque, MacRitchie, Smail, Sun, and Wetzel; Adjunct Professors Chinachoti, Chung, Hoover, Koers, Lockhart, and Seabourn; Associate Professors Gwirtz, Shi, and Tilley; Adjunct Associate Professor Seitz; Assistant Professors Alavi and McKinney; Adjunct Assistant Professors Gilpin, Rogers, and Shogren; Instructors McFall and Krishock; Emeriti: Professors Deyoe, Eustace, Hahn, Hosney, Klophenstein, McEllhiney, Ponte, Schoeff, Seib, and Walker; Instructor Pudden.

www.grains.ksu.edu

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
FDSCI 305Fundamentals of Food Processing3
or
FDSCI 501Food Chemistry3
FDSCI 727Chemical Methods of Food Analysis2
ASI 318Fundamentals of Nutrition3
or
University General Education courseHN 132Basic Nutrition3
or
HN 400Human Nutrition3
BIOL 455General Microbiology4
FDSCI 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
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 courses29
GRSC 101Introduction to Grain Science3
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 II3
GRSC 738Baking Science Lab1
 
Free and university general education electives8+
 
+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
FDSCI 305Fundamentals of Food Processing3
or
FDSCI 501Food Chemistry3
ASI 318Fundamentals of Nutrition3
or
University General Education courseHN 132Basic Nutrition3
or
HN 400Human Nutrition3
ASI607Food 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 courses29
GRSC 101Introduction to Grain Science3
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 II3
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
FINAN470Financial Analysis and Valuation3
IMSE 501Industrial Management3
MANGT 300Introduction to Total Quality Management1
MANGT 530Industrial Relations3
MANGT 531Personnel Human Resource Management3
or
University General Education courseECON 523Human Resource Economics3
University General Education courseMKTG 400Marketing3
MKTG 542Professional Selling and Sales Management3
 
Free and university general education electives9+
+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 101Introduction to Grain Science3
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*6
16
 
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*12
18
 
*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
or
CHM 350General Organic Chemistry3
and
CHM 351General Organic Chemistry Lab2
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
MANGT630Labor Relations Law3
IMSE 501Introduction to Industrial Management3
ASI 500Genetics3
BIOL 455General Microbiology (w/lab)4
BIOCH 521General Biochemistry3
BIOCH 522General Biochemistry Laboratory2
 
Unrestricted electives (maximum)6
Social science electives9
(university general education requirement)
 
** Or approved courses at 350-level or above
 
Pre-vet professional requirements

The pre-professional requirements for admission to the doctor of veterinary medicine degree program may be met by appropriate elective selection while completing a degree in feed science and management. A total of 12 hours of social science and/or humanities electives are required. BIOCH 521 and 522 must be taken as electives.

Milling science and management

Bachelor of science in milling science and management 129 semester hours

Freshman
Fall semester
GENAG 101Ag Orientation1
GRSC 150Principles 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
BIOL 198Principles of Biology4
GRSC 110Flow Sheets2
Social science elective3
Option A, B, or C electives4
17
 
Sophomore

Fall semester

ENGL 200Expository Writing II3
University General Education courseAGEC 120Agricultural Economics and Agribusiness3
Option A, B, or C electives6
Social science elective3
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
University General Education courseSTAT 320Elementary Statistics3
Option A, B, or C electives9
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

GRSC 734Mill Processing Technology Management3
Option A, B, or C electives13
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
MANGT630Labor 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
CE231Statics 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 the minors to include a minimum basic understanding of a specialization.

Bakery science minor

GRSC 101Introducton to Grain Science3
GRSC 602Cereal Science3
GRSC 625Flour and Dough Testing3
GRSC 635Baking Science I2
GRSC 636Baking Science I Lab2
GRSC 737Baking Science II3
GRSC 738Baking Science II Lab1
17
 
Grain science majors cannot use courses required in their major as part of a bakery science minor.

Feed science minor

GRSC 101Introducton to Grain Science3
GRSC 110Flow Sheets2
GRSC 510Feed Tech I4
GRSC650Cereal 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

GRSC100Principles 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 101. Introduction to Grain Science and Industry. (3) I, II. An introductory course to grains and their processing and utilization in food and non-food products, and career opportunities in grain and related industries. Three one-hour lectures/demonstrations per week.

GRSC 150. Principles of Milling. (3) I, II. Introduction to grain and feed milling processes. Two hours lec. and three hours lab a week. Recommended 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. Recommended pr.: GRSC 101 or 150.

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. Recommended pr.: CHEM 230, BIOCH 265 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. Recommended pr.: GRSC 150, 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. Recommended 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. Recommended 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. Recommended 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. Recommended pr.: GRSC 500 or 510 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. Recommended 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. Recommended pr.: ECON 110 and either GRSC 510, 500, or 635. Pr.: 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. Recommended pr.: BIOCH 265.

GRSC 636. Baking Science I Laboratory. (2) I. Laboratory exercises in theory and production of yeast-leavened baked products. Six hours lab a week. Recommended 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. Recommended 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. Recommended pr.: Minimum of 8 hours of biological science. Pr.: 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. Recommended pr.: GRSC 500 or GRSC 510. Pr.: 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. Recommended pr.: BIOCH 265.

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. Recommended 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. Recommended 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. Recommended 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. Recommended pr.: BIOCHEM 265, CHM271.

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. Recommended pr.: BIOCH 265 or CHM271.

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. Recommended 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. Recommended 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. Recommended 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. Recommended 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. Recommended pr.: GRSC 730.

GRSC 737. Baking Science II. (3) II. Course includes study of physical, chemical, and functional properties of ingredients and processes used in production of bakery products, including cakes, cookies, doughnuts, breads, and related products. Shelf-life control and packaging of baked products is also discussed. Total quality programs, specification programs, and management of distribution and purchasing systems will also be included in lectures. Three hours of lec. a week. Recommended 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. Recommended pr.: GRSC 737 or conc. enrollment.

GRSC 740. Biomaterials Processing. (3) I, in even years. This course is designed for students who are interested in plant biomaterials processing. This course will teach technologies of biobased materials processing including starch extraction (wet milling), plant oil extraction and refining, plant protein extraction and processing, cellulose processing, biofuel production, chemicals bioconversion, and drying technologies of biomaterials. Three hours lec. a week. Same as BAE 740. Recommended pr.: BAE 575 or GRSC 602 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. Recommended 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. Recommended 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. Recommended pr.: STAT 320, GRSC 500, or graduate student status.

GRSC 790. Grain Science Problem. (Var.) I, II, S. Recommended pr.: Consent of instructor.