The aim of this course is to teach students the scientific foundations of industrial quality control processes for grains and grain products, to enable them to independently apply grain analyses (physical, chemical, and rheological) encountered in the field in a laboratory setting according to national/international standards, and to equip them with the ability to interpret the results for industrial production.

The course begins with an introduction to grain varieties and proper sampling techniques; then, fundamental physical analyses of wheat such as foreign matter, thousand-grain weight, grain size, grain hardness, and hectoliter weight are examined. Following this, basic chemical analyses determining quality (moisture, ash, gluten and gluten index, sedimentation, falling number) are theoretically explained and practically applied in the laboratory. In subsequent weeks, the use of farinograph and extensograph devices to determine dough rheology and specific analytical methods for final products such as biscuits are covered.