The aim of this course is to enable students to comprehend the basic technological processes and processing stages of cereals and cereal products, and to gain industrial quality control skills by learning the applied physical, chemical, and sensory analyses.

The course covers the classification of cereals, wheat morphology, quality determination methods, flour production processes, and the evaluation of the physical, chemical, and sensory properties of these products. It also includes practical applications of quality control methods used in processed products such as bread, pasta, and biscuits.