Learning targets
Cereals science
Students shall
- know the global significance of grain cultivation.
- know the eight most important grain varieties and their quantitative significance in the grain market, plus their significance for human and animal nutrition.
- know the most important qualitative aspects of wheat.
- be able to explain the morphological structure of the wheat grain in detail.
- know the chemical composition of the wheat grain.
- know the most important functional characteristics of the component substances of grain
- carbohydrates
- proteins
- lipids
- know the morphological structure of the grain plant.
- know the individual growth stages of the grain plant and the factors influencing growth.
- know possible causes of grain yield losses.
- know most common grain breeding techniques.
- know the basic terminology of genetics.
- know how organisms can be genetically modified in basic terms.
- know the basic advantages and disadvantages of genetic engineering.
Bakery Technology
Students shall
- know the most important raw materials (flour, water, salt, leavening agents, baking aids and some ingredients for making specialty bread) and their functions in bread production.
- know the processing operations of bread production (from provision of the raw materials to the end product).
- know the processes of deep-freeze baking and pre-baking.
- know the criteria for bread assessment (bread quality).
- know the most common bread defects and their possible causes.
Nutritional science
Students shall
- know what the term nutrition refers to and what factors influence nutritional behavior.
- know the structure and the most important functions of the entire alimentary tract.
- know the terms of basal metabolism, energy metabolism, total metabolism and energy balance.
- know important nutritionally induced diseases, their cause and their consequences for the organism.
- know some important forms of nutrition and be able to assess them critically.
- know the effects and side effects of nicotine and alcohol.