Study module “Cereal Technology '' has been developed for the open university sessions. Every audience from the university, both students and lecturers, from the middle and higher-level specialists of the food industry, as well as anyone interested who wants to learn about cereal processing, bread making and flour confectionery can participate. The study module is designed based on the basic principles of student-centred training using the latest training methods The module includes the following topics: technological process and equipment, packaging material and equipment, raw materials and product quality evaluation, including sensory evaluation. Quality management assurances in the grain processing. The training of the module is organised in 50% theoretical lessons and 50% practical lessons. During the practical lessons, professional problem situations are solved. Students with different knowledge, professional experience, but with a high degree of interest ensure mutual communication and the learning process by learning from each other.
- Teacher: Dace Kļava