The Cereal Science graduate program offers graduate study leading to the M.S. and Ph. D. degrees in Cereal Science. Advanced work may involve research in the areas of proteins, carbohydrates, enzymes, and lipids of cereals, legumes, and other northern-grown crops; barley malting and brewing; and wheat milling, baking, and pasta processing. Functional foods and stability of bioactive compounds in food systems are also predominant areas of research. 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.
Program Outline
Course Overview
Teaching method: Face to Face
Full Time Duration: 12 months
This Program is taught in: English
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Fees:
Domestic Students: 3,630 USD (3,630 USD) per 1
International Students: 9,690 USD (9,690 USD) per 1
The Cereal Science graduate program offers graduate study leading to the M.S. and Ph. D. degrees in Cereal Science. Advanced work may involve research in the areas of proteins, carbohydrates, enzymes, and lipids of cereals, legumes, and other northern-grown crops; barley malting and brewing; and wheat milling, baking, and pasta processing. Functional foods and stability of bioactive compounds in food systems are also predominant areas of research. 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.
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