Academics
Our lab supports graduate (Master's and Ph.D.) and undergraduate students who are actively involved in ongoing research and laboratory operations. Students gain hands-on experience in wheat quality analysis, milling, dough rheology, baking, and related techniques as part of their academic training.
The lab also contributes to teaching through courses led by Dr. Shahidul Islam, covering key aspects of grain science and wheat quality, as listed below:
- CFS 758 Fundementals of Flour Testing and Baking
- CFS 766 Advanced Food Chemistry II
- CFS 460/660 Cereal Technology
- CFS 764 Carbohydrate Chemistry
CFS 758: Lab Demonstration
CFS 758: Commercial Bakery Visit
Nichole's Fine Pastry & Café
