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.
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 requirements | 31-33 | |
 ACCTG 231 | Accounting for Business Operations | 3 |
| BIOL 198 | Principles of Biology | 4 |
| CHEM 210 | Chemistry I | 4 |
| and | ||
| CHEM 230 | Chemistry II | 4 |
| or | ||
| CHEM 220 | Chemical Principles I | 5 |
| and | ||
| CHEM 250 | Chemical Principles II | 5 |
| ECON 110 | Principles of Macroeconomics | 3 |
| ENGL 100 | Expository Writing I | 3 |
| ENGL 200 | Expository Writing II | 3 |
| ENGL 516 | Written Communication for the Sciences | 3 |
| or | ||
| AGCOM 400 | Agricultural Business Communication | 3 |
| GENAG 101 | Agricultural Orientation | 1 |
| SPCH 106 | Public Speaking I | 3 |
| Basic and applied sciences | 60-62 | |
| FDSCI 305 | Fundamentals of Food Processing | 3 |
| or | ||
| FDSCI 501 | Food Chemistry | 3 |
| FDSCI 727 | Chemical Methods of Food Analysis | 2 |
| ASI 318 | Fundamentals of Nutrition | 3 |
| or | ||
| HN 132 | Basic Nutrition | 3 |
| or | ||
| HN 400 | Human Nutrition | 3 |
| BIOL 455 | General Microbiology | 4 |
| FDSCI 607 | Food Microbiology | 4 |
| ATM 540 | Introduction to Food Engineering Technology | 3 |
| BIOCH 265 | Introductory Organic and Biochemistry | 5 |
| or | ||
| BIOCH 521 | General Biochemistry | 3 |
| BIOL 455 | General Microbiology | 4 |
| CHM 371 | Chemical Analysis | 4 |
| CHM 500 | General Physical Chemistry | 3 |
| CHM 531 | Organic Chemistry I | 3 |
| CHM 532 | Organic Chemistry Lab | 2 |
| CHM 550 | Organic Chemistry II | 3 |
| MATH 220 | Analytic Geometry and Calculus I | 4 |
| MATH 221 | Analytic Geometry and Calculus II | 4 |
| PHYS 213 | Engineering Physics I | 5 |
| PHYS 214 | Engineering Physics II | 5 |
| STAT 320 | Elements of Statistics | 3 |
| or | ||
| STAT 340 | Biometrics I | 3 |
| Departmental courses | 29 | |
| GRSC 101 | Introduction to Grain Science | 3 |
| GRSC 591 | Commercial Feed and Food Manufacturing Internship | 2 |
| GRSC 602 | Cereal Science | 3 |
| GRSC 625 | Flour and Dough Testing | 3 |
| GRSC 630 | Management Applications in the Grain Processing Industries | 3 |
| GRSC 635 | Baking Science I | 2 |
| GRSC 636 | Baking Science Lab | 2 |
| GRSC 651 | Food and Feed Product Protection | 4 |
| GRSC 670 | Bakery Layout | 1 |
| GRSC 701 | Practicum in Bakery Technology | 2 |
| GRSC 737 | Baking Science II | 3 |
| GRSC 738 | Baking Science Lab | 1 |
| Free and university general education electives | 8+ | |
| +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 requirements | 37 | |
| ACCTG 231 | Accounting for Business Operations | 3 |
| BIOL 198 | Principles of Biology | 4 |
| CHEM 210 | Chemistry I | 4 |
| CHEM 230 | Chemistry II | 4 |
| ECON 110 | Principles of Macroeconomics | 3 |
| AGEC 120 | Agricultural Economics and Agribusiness | 3 |
| or | ||
| ECON 120 | Principles of Microeconomics | 3 |
| ENGL 100 | Expository Writing I | 3 |
| ENGL 200 | Expository Writing II | 3 |
| ENGL 516 | Written Communication for Sciences | 3 |
| or | ||
| AGCOM 400 | Agricultural Business Communications | 3 |
| GENAG 101 | Agricultural Orientation | 1 |
| MANGT 420 | Management Concepts | 3 |
| SPCH 106 | Public Speaking I | 3 |
| Basic and applied sciences | 39-42 | |
| FDSCI 305 | Fundamentals of Food Processing | 3 |
| or | ||
| FDSCI 501 | Food Chemistry | 3 |
| ASI 318 | Fundamentals of Nutrition | 3 |
| or | ||
| HN 132 | Basic Nutrition | 3 |
| or | ||
| HN 400 | Human Nutrition | 3 |
| ASI607 | Food Microbiology | 4 |
| ATM 540 | Introduction to Food Engineering Technology | 3 |
| BIOCH 265 | Introduction to Organic and Biological Chemistry | 5 |
| or | ||
| CHEM 350 | General Organic Chemistry | 3 |
| and | ||
| BIOCH 521 | General Biochemistry | 3 |
| BIOL 455 | General Microbiology | 4 |
| MATH 220 | Analytic Geometry and Calculus I | 4 |
| ME 212 | Engineering Graphics | 2 |
| PHYS 113 | General Physics I | 4 |
| and | ||
| PHYS 114 | General Physics II | 4 |
| or | ||
| PHYS 213 | Engineering Physics I | 5 |
| and | ||
| PHYS 214 | Engineering Physics II | 5 |
| STAT 320 | Elementary Statistics | 3 |
| or | ||
| STAT 340 | Biometrics I | 3 |
| Departmental courses | 29 | |
| GRSC 101 | Introduction to Grain Science | 3 |
| GRSC 591 | Internship | 2 |
| GRSC 602 | Cereal Science | 3 |
| GRSC 625 | Flour and Dough Testing | 3 |
| GRSC 630 | Management Applications | 3 |
| GRSC 635 | Baking Science I | 2 |
| GRSC 636 | Baking Science Lab | 2 |
| GRSC 651 | Food and Feed Product Protection | 4 |
| GRSC 670 | Bakery Layout | 1 |
| GRSC 701 | Practicum in Bakery Technology | 2 |
| GRSC 737 | Baking Science II | 3 |
| GRSC 738 | Baking Science Lab | 1 |
| Business electives (choose a minimum of 15 hours) | 15 | |
| ACCTG 241 | Accounting Investment and Finance | 3 |
| ACCTG 331 | Accounting Processes and Controls | 3 |
| ECON 530 | Money and Banking | 3 |
| FINAN 450 | Introduction to Finance | 3 |
| FINAN470 | Financial Analysis and Valuation | 3 |
| IMSE 501 | Industrial Management | 3 |
| MANGT 300 | Introduction to Total Quality Management | 1 |
| MANGT 530 | Industrial Relations | 3 |
| MANGT 531 | Personnel Human Resource Management | 3 |
| or | ||
| ECON 523 | Human Resource Economics | 3 |
| MKTG 400 | Marketing | 3 |
| MKTG 542 | Professional Selling and Sales Management | 3 |
| Free and university general education electives | 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 101 | Ag Orientation | 1 |
| GRSC 101 | Introduction to Grain Science | 3 |
| CHM 210 | Chemistry I | 4 |
| ENGL 100 | Expository Writing I | 3 |
| MATH 100 | College Algebra | 3 |
| 14 | ||
| Spring semester | ||
| CHM 230 | Chemistry II | 4 |
| BIOL 198 | Principles of Biology | 4 |
| MATH 150 | Plane Trigonometry | 3 |
| SPCH 105 | Public Speaking 1A . | 2 |
| Social science electives | 3 | |
| 16 | ||
Sophomore
| Fall semester | ||
| ENGL 200 | Expository Writing II | 3 |
| AGEC 120 | Agricultural Economics and Agribusiness | 3 |
| Required courses* | 9 | |
| 15 | ||
| Spring semester | ||
| GRSC 110 | Flow Sheets | 2 |
| ECON 110 | Principles of Macroeconomics | 3 |
| Social science electives | 6 | |
| Required courses* | 6 | |
| 17 | ||
Junior
| Fall semester | ||
| GRSC 661 | Qualities of Feed and Food Ingredients | 3 |
| Required courses* | 12 | |
| 15 | ||
| Spring semester | ||
| GRSC 405 | Grain Analysis Techniques | 2 |
| GRSC 651 | Food and Feed Product Protection | 4 |
| GRSC 510 | Feed Technology I | 4 |
| Required courses* | 6 | |
| 16 | ||
Senior
| Fall semester | ||
| GRSC 591 | Commercial Feed and Food Manufacturing Internship . | 2 |
| GRSC 750 | Feed Technology II | 4 |
| GRSC 655 | Cereal Food Plant Design and Construction | 3 |
| Required courses* | 6 | |
| 15 | ||
| Spring semester | ||
| GRSC 610 | Electricity and Control for Milling Processes | 3 |
| GRSC 630 | Management Applications | 3 |
| Required courses* | 12 | |
| 18 | ||
| *Including specialization and unrestricted electives | ||
Required courses
| AGEC 220 | Grain and Livestock Marketing Systems | 3 |
| AGEC 420 | Commodity Futures | 3 |
| MATH 205 | General Calculus and Linear Algebra | 3 |
| PHYS 113 | General Physics I | 4 |
| PHYS 114 | General Physics II | 4 |
| STAT 320 | Elements of Statistics | 3 |
| CIS 101-104 | Introduction to Personal Computing (or equivalent) | 3 |
| ENGL 516 | Written Communication for the Sciences | 3 |
| ACCTG 231 | Accounting for Business Operations | 3 |
| BIOCH 265 | Introduction to Organic Biochemistry | 5 |
| or | ||
| CHM 350 | General Organic Chemistry | 3 |
| and | ||
| CHM 351 | General Organic Chemistry Lab | 2 |
| ASI 318 | Fundamentals of Nutrition | 3 |
Specialization and unrestricted electives (14 hours)**
| GENAG 390 | Agricultural Employment | 1 |
| GRSC 720 | Extrusion Processes in Food and Feed Industries | 4 |
| GRSC 790 | Grain Science Problems | 2-3 |
| AGEC 410 | Agricultural Policy | 3 |
| AGEC 515 | Food and Agribusiness Marketing | 3 |
| AGEC 632 | Agribusiness Logistics | 3 |
| ECON 631 | Principles of Transportation | 3 |
| ASI 320 | Principles of Feeding | 3 |
| ACCTG 241 | Accounting for Investment and Finance | 3 |
| ACCTG 331 | Accounting Processes and Controls | 3 |
| FINAN 450 | Introduction to Finance | 3 |
| MANGT 390 | Business Law I | 3 |
| MANGT 420 | Management Concepts | 3 |
| MANGT 530 | Industrial and Labor Relations | 3 |
| MANGT 531 | Personnel and Human Resource Management | 3 |
| MANGT630 | Labor Relations Law | 3 |
| IMSE 501 | Introduction to Industrial Management | 3 |
| ASI 500 | Genetics | 3 |
| BIOL 455 | General Microbiology (w/lab) | 4 |
| BIOCH 521 | General Biochemistry | 3 |
| BIOCH 522 | General Biochemistry Laboratory | 2 |
| Unrestricted electives (maximum) | 6 | |
| Social science electives | 9 | |
| (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 101 | Ag Orientation | 1 |
| GRSC 150 | Principles of Milling | 3 |
| CHM 210 | Chemistry I | 4 |
| ENGL 100 | Expository Writing | 3 |
| ECON 110 | Principles of Macroeconomics | 3 |
| SPCH 105 | Public Speaking 1A | 2 |
| 16 | ||
| Spring semester | ||
| CHM 230 | Chemistry II | 4 |
| BIOL 198 | Principles of Biology | 4 |
| GRSC 110 | Flow Sheets | 2 |
| Social science elective | 3 | |
| Option A, B, or C electives | 4 | |
| 17 | ||
Sophomore
Fall semester
| ENGL 200 | Expository Writing II | 3 |
| AGEC 120 | Agricultural Economics and Agribusiness | 3 |
| Option A, B, or C electives | 6 | |
| Social science elective | 3 | |
| 15 | ||
| Spring semester | ||
| GRSC 405 | Grain Analysis Techniques | 2 |
| GRSC 500 | Milling Science I | 4 |
| BIOL 455 | General Microbiology | 4 |
| Option A, B, or C electives | 6 | |
| 16 | ||
Junior
Fall semester
| AGRON 340 | Grain Grading | 2 |
| STAT 320 | Elementary Statistics | 3 |
| Option A, B, or C electives | 9 | |
| Social science elective | 3 | |
| 17 | ||
Spring semester
| GRSC 602 | Cereal Science | 3 |
| GRSC 651 | Food and Feed Production Protection | 4 |
| Option A, B, or C electives | 9 | |
| 16 | ||
Senior
Fall semester
| GRSC 635 | Baking Science I | 2 |
| GRSC 636 | Baking Science I Lab | 2 |
| Option A, B, or C electives | 12 | |
| 16 | ||
Spring semester
| GRSC 734 | Mill Processing Technology Management | 3 |
| Option A, B, or C electives | 13 | |
| 16 | ||
Options
Management option (A)
| ACCTG 231 | Accounting for Business Operations | 3 |
| ACCTG 241 | Accounting for Investment | |
| and Financing | 3 | |
| AGEC 318 | Food and Agribusiness Management | 3 |
| AGEC 420 | Commodity Futures | 3 |
| AGEC 520 | Marketing Fundamentals and Futures/Options Trading | 3 |
| BIOCH 265 | Introduction to Organic and Biochemistry | 5 |
| GRSC 625 | Flour and Dough Testing | 3 |
| GRSC 630 | Management Applications in the | |
| Grain Processing Industries | 3 | |
| GRSC 730 | Milling Science II | 2 |
| MATH 220 | Analytical Geometry and Calculus I | 4 |
| PHYS 113 | General Physics I | 4 |
| PHYS 115 | General Physics II | 4 |
| SPCH 311 | Business and Professional Speaking | 3 |
| Free electives | 6 | |
| Select 9 hours from the following: | ||
| ACCTG 331 | Accounting Processes and Controls | 4 |
| AGEC 513 | Agricultural Finance | 3 |
| AGEC 515 | Food and Agribusiness Marketing | 3 |
| AGEC 632 | Agricultural Business Logic | 3 |
| ENGL 516 | Written Communication | |
| for the Sciences | 3 | |
| GENAG 390 | Agricultural Employment | 1 |
| MANGT 390 | Business Law I | 3 |
| MANGT 420 | Management Concepts | 3 |
| MANGT 530 | Industrial and Labor Relations | 3 |
| MANGT 531 | Personnel and Human Resources | |
| Management | 3 | |
| MANGT630 | Labor Relations Law | 3 |
Chemistry option (B)
| GRSC 625 | Flour and Dough Testing | 3 |
| BIOCH 521 | General Biochemistry | 3 |
| BIOCH 522 | General Biochemistry Lab | 2 |
| CHM 371 | Chemical Analysis | 4 |
| CHM 500 | General Physical Chemistry | 3 |
| CHM 531 | Organic Chemistry I | 3 |
| CHM 532 | Organic Chemistry I Lab | 2 |
| CHM 550 | Organic Chemistry II | 3 |
| CHM 551 | Organic Chemistry II Lab | 2 |
| GRSC 712 | Vibrational Spectroscopic Analysis | 1-2 |
| MATH 220 | Analytic Geometry and Calculus I | 4 |
| MATH 221 | Analytic Geometry and Calculus II | 4 |
| PHYS 213 | Engineering Physics I | 5 |
| PHYS 214 | Engineering Physics II | 5 |
| Electives | 13-14 | |
Operations option (C)
| GRSC 610 | Electricity and Control for Milling | |
| Processes | 3 | |
| GRSC 630 | Management Applications for the | |
| Grain Processing Industries | 3 | |
| GRSC 640 | Advanced Flow Sheets | 2 |
| GRSC 655 | Cereal Food Plant Design and | |
| Construction | 3 | |
| GRSC 730 | Milling Science II | 2 |
| GRSC 731 | Milling Science II Lab | 2 |
| GRSC 785 | Advanced Flour and Feed | |
| Technology | 3 | |
| BIOCH 265 | Introduction to Organic and | |
| Biochemistry | 5 | |
| MATH 220 | Analytical Geometry and Calculus I | 4 |
| MATH 221 | Analytical Geometry and Calculus II | 4 |
| PHYS 213 | Engineering Physics I | 5 |
| PHYS 214 | Engineering Physics II | 5 |
| CE231 | Statics A | 3 |
| ATM 540 | Introduction to Food Engineering | |
| Techniques | 3 | |
| ENVD 205 | Graphics I | 2 |
| Free electives | 9 | |
| Denotes 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 101 | Introducton to Grain Science | 3 |
| GRSC 602 | Cereal Science | 3 |
| GRSC 625 | Flour and Dough Testing | 3 |
| GRSC 635 | Baking Science I | 2 |
| GRSC 636 | Baking Science I Lab | 2 |
| GRSC 737 | Baking Science II | 3 |
| GRSC 738 | Baking Science II Lab | 1 |
| 17 | ||
| Grain science majors cannot use courses required in their major as part of a bakery science minor. | ||
Feed science minor
| GRSC 101 | Introducton to Grain Science | 3 |
| GRSC 110 | Flow Sheets | 2 |
| GRSC 510 | Feed Tech I | 4 |
| GRSC650 | Cereal Food Plant Design and Construction | 3 |
| GRSC 750 | Feed Tech II | 4 |
| 16 | ||
| Grain science majors cannot use courses required in their major as part of a feed science minor. | ||
Cereal chemistry minor
| GRSC100 | Principles of Milling | 3 |
| GRSC 405 | Grain Analysis Techniques | 2 |
| GRSC 602 | Cereal Science | 3 |
| GRSC 625 | Flour and Dough Testing | 3 |
| Plus 4 to 5 hours from the following: | ||
| GRSC 635/ | ||
| 636 | Baking Science I and Lab | |
| (lecture and lab) | 4 | |
| GRSC 712 | Vibrational Spectroscopy Analysis | 1-2 |
| GRSC 713 | Contemporary Chromatograph | |
| Analysis of Food | 1 | |
| GRSC 720 | Extrusion Processing | 4 |
| GRSC 790 | Special Topics | var. |
| 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.