For individuals who
Are interested in advanced training of the composition, properties and reactions to the environment of cereals such as wheat, rice, corn, barley, rye and oats.
Hands-on research in state-of-the-art facilities and experience working with the Northern Crops Institute and USDA Laboratories.
- Barley Lab Tech
- Principal Scientist
- Lab Data Manager
- Milling Specialist
- Food Scientist
The program has a close working relationship with the Northern Crops Institute and the USDA Hard Red Spring and Durum Wheat Quality Laboratory housed in the Harris Hall complex.
Research Facilities and Equipment
Faculty in the Cereal Science graduate program maintain specialized equipment that evaluates cereal and food quality, including laboratory equipment such as an ICP spectrophotometer, gas chromatographs, LC-MS, GC-MS, high-performance liquid chromatographs, various electrophoretic devices, a differential scanning calorimeter, and Rapid ViscoAnalyzer.
Flour mills, ranging up to pilot-plant size; two completely equipped bake shops; continuous bread-baking equipment; rheological instruments for dough testing; several pasta-processing units; malting equipment; Asian noodle making equipment; soy milk/tofu processing machines; a wet processing pilot plant; laboratory-scale UHT processing unit; HT/ST extruder; and a microbrewery are some examples of the specialized equipment.