Flour milling is a key element of grain processing. It is therefore important for students to know the laws governing the phenomena treated by natural science. Such insights will make it easier for students to correctly handle and assess the raw materials and the finished products in order to achieve top quality. In the school's own laboratories, students will conduct hands-on tests. With based-on knowledge, course graduates shall also be capable of understanding the specialist literature and appraising the work done in a mill laboratory.
Grain science is only dealt with in the main course. Students are introduced to the morphology and chemical composition of the grain kernel. The physiological processes taking place from the grain seed to the ripe plant are discussed in detail. Various factors influencing growth are also dealt with. In addition, the principles of grain breeding and genetic engineering are explained.
Nutritional science is only dealt with in the main course. Solid knowledge of nutrition is a must today. Employees in the grain processing industry must understand the basics of nutrition and understand their nutritional properties. In addition, nutritional knowledge shall also assist in the developing of new products.
Baking technology is only dealt with in the main course. In the baking technology classes, the process operations of bread production (from provision of the raw materials to finished product) are discussed in detail. This makes it possible to understand the process of bread production as well as possible factors influencing quality in the production process. This solid knowledge will enable stu dents to conduct technical discussions with the main customers of flour millers and bakers.
Hands-on laboratory work
The theoretical basics of the individual methods will be learned in the correspondence course. In the main course, students will analyze in teams and on their own ground products on the basis of ICC methods and evaluate the results. The results obtained will then be interpreted. The appropriate conclusions will be drawn with regard to quality-related aspects. Possible measures for improving the flour are shown with reasons are given for them.
During the main course, work will be done in small groups in appropriately equipped laboratories in the areas of electrical engineering, control engineering, pneumatic conveying, machine maintenance and repair. Students can thereby confirm and deepen through their own experience their knowledge of many theoretical fundamentals and aspects. Additional information relevant to practice shall be provided.
In addition to the actual core subjects of flour milling technology, natural science, product safety and quality assurance, a number of additional courses and presentations will be organized.
During the main course, different plants will be toured, the focus being on grain cleaning and storage (silos, elevators), flour mills, bakeries and other related industries.
They will deal with the following subjects:
- Plant engineering
- Specialty milling
- Pasta production and extrusion technology