Teaching Responsibilities
CS 765 Co-teach Advanced Cereal and Food Chemistry I
(33% 4 credits, yearly)
The carbohydrates and enzymes of cereals with emphasis on barley and wheat and their importance in food and industrial products
CFS 758 Fundamentals of Flour Testing and Baking
(100% 3 credits, alternate years)
Hard Red/White Spring Wheat Quality, Fundamental Concepts of Flour Testing and Baking, Function of Ingredients, Dough Rheology, Baking Techniques and Evaluation. Lectures and Laboratory Experiments.
