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Cereal science and technology

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Benefits of attending

Cereal-based ingredients are found in a wide range of food products. Understanding the origin and functionality of these ingredients is key to managing the cost and quality of products. This course will provide an excellent introduction to Cereal Science and Technology for the food industry. Whilst there will be a major focus on wheat flour for baked goods applications, other cereal ingredients will be considered during the course e.g. barley flour for human consumption."

The course is a mix of theory and practice and is aimed at product developers and technical staff involved in cereals and baked good manufacture, as well as suppliers to these sectors. By attending, you will gain a better understanding of the source of various cereal-based ingredients, as well as the key factors controlling their functionality.

Training Course content

  • Overview of common cereal ingredient applications
  • Biochemical characteristics of cereal-based ingredients
  • Introduction to wheat quality
  • Overview of cereal processing
  • Influence of cereal milling on flour quality
  • Understanding and assessing flour quality
    • fundamental aspects and practical implications
  • Flour quality requirements for different product applications
  • Understanding flour specifications


Learning Outcomes

At the end of the course you will be able to:-

  • Understand the structure of the wheat grain, and the components of commercial flour
  • Have an appreciation of wheat production and quality categorisation systems around the world
  • Explain the important quality attributes and quality indicators for wheat
  • Understand how a mill room and intake lab operates, including the wheat quality tests performed at intake
  • Explain the laboratory techniques to assess dough rheology and flour quality
  • List and explain the components of wheat which define product suitability and quality
  • Understand the flour requirements for bread, biscuits, pastry and cake, and the additional processing and additives commonly employed
  • Explain the key processing stages in breadmaking
  • Perform a selection of recipes used to produce common bread and cake types
  • Identify the common faults and causes in bread, biscuits, pastry and cake


Jennifer Bradbeer – Event Director

This course can be customised and is available in house

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at