Course overview

The Science of Wheat & Milling course will provide you with an in-depth exploration of the science behind cereals and milling, and the processes and technology used in practical industrial applications. Through three days of campus workshops hosted by the University of Reading, featuring speakers from across academia and industry, you will be introduced to the fundamental attributes of wheat and grain, including their physical structures, nutritional content, and the principles of wheat breeding and genetics. With this foundational knowledge, you will then explore the milling process and the uses of flour for various applications.

After completing the course, you will have a wide-ranging and detailed understanding of the wheat and milling industry, balancing scientific knowledge with a practical appreciation for the technologies and processes used to create products for the consumer. As a result, the course will be beneficial for professionals working in any area relating to wheat and milling, but also to food manufacturers and retailers looking to increase their knowledge of these subjects.  

 

Key facts file

Course Dates:

TBC

Title: The Science of Wheat & Milling
Type/Duration:

3 days campus workshops

Entry Requirements:

Graduate level or relevant experience

Credits: 0
Cost: £1000.00
Fee Info:

Discounts available for multiple bookings

CQFW Level: 7
Course Provider: University Of Reading
Provider Reference Number:

FZCD03

Course Arrangements: Full joining instructions will be confirmed by the course provider.
Course Location: University of Reading
Course Logistics:

The course is delivered over a period of three days of campus workshops hosted by the University of Reading consisting of presentations, facilitated discussions, seminars and practical sessions. Academic credit for this course may be obtained by completing a portfolio of professional learning.

Tutors:

Bogdan Dobraszczyk

Learning outcomes

On completion of the course, participants should be able to understand the principles of the science of baking. In particular, they should be able to discuss:

  • Physical and chemical mechanisms in baking
  • Principles of milling
  • Gluten structure and functionality
  • The structure of the wheat plant and grain
  • Wheat production and trade
  • Wheat breeding & genetics
  • Wheat intake testing and grading
  • Wheat and milling fractionation
  • Nutritional quality of wheat
  • Flour quality testing
  • Types of flour & their uses

 

Additional Course Information

 

The workshop is divided into three days, participants will hear from experts in each field in the format of lectures, case studies and demonstrations, each topic is set in the context of applied case studies presented by leading academic and industrial experts in the field Talks are accompanied by debates and interactive activities.

This course will be delivered via a 3-day intensive on-campus workshop that will include 28 hours of academic-led seminars and group discussions supported by expert outside speakers.

 

Confirmed Speakers Include:

 

 Speaker

Affiliation

Presentation Topic

Bogdan Dobraszczyk

University of Reading

Assessment of wheat and flour quality for breadmaking

Tobias Naenny

Buhler Milling, Switzerland

Principles of milling & applications

Peter Shewry

University of Reading

Structure and function of wheat and its components

Peter Shewry

University of Reading

Applications of Arabinoxylan structure & functionality to baking & health

Paola Tosi

University of Reading

Effects of modification of fibre & milling fractions in baking on diet & health

Paola Tosi

University of Reading

New, old and alternative cereals

 

Petren, Calibre Controls, Chopin

Instrumental measurements of wheat and milling quality

 

My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

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