This course aims to provide students with the competencies to control the production of cereal products in accordance with legislation and the Turkish Food Codex.

The importance of grain technology, the structure of the grain, storage conditions of grains, quality standards of wheat, the processing stages of wheat grain and the factors to be considered at this stage, pasta, bulgur, semolina and bread technology, biscuit, cracker, cake production technology, breakfast cereal production technology, tools, equipment and additives used, as well as other grains and processing steps.