2019-2020 Graduate Catalog [ARCHIVED CATALOG]
Grain Science and Industry
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303 Shellenberger Hall
785-532-6161
Fax: 785-532-7010
grains@k-state.edu
http://www.grains.ksu.edu
Department Head:
Gordon Smith
Director of Graduate Studies:
Yi Zheng
Graduate Faculty:
*Sajid Alavi, Ph.D., Agricultural Engineering, Cornell University
*C. Gregory Aldrich, Ph.D., Ruminant Nutrition, University of Illinois
*Subramanyam Bhadriraju Ph.D., Entomology, University of Minnesota
Carlos Campabadal, Ph.D., Purdue University
*Hulya Dogan, Ph.D., Food Engineering, Middle East Technical University, Turkey
*Jon Faubion, Ph.D., Grain Science, Kansas State University
*Yonghui Li, Ph.D., Grain Science, Kansas State University
Thomas N.N. Nortey, Ph.D., University of Saskatchewan
Chad Paulk, Ph.D., Animal Science, Kansas State University
*Rebecca A. Regan-Miller, Ph.D., Grain Science, Kansas State University
*Deborah Rogers, Ph.D., Grain Science, Kansas State University
Bradford Seabourn, Ph.D., Grain Science, Kansas State University
*Paul Seib, Ph.D., Biochemistry, Purdue University
*Yong-Cheng Shi, Ph.D., Cereal Chemistry, Kansas State University
*Kaliramesh Siliveru, Ph.D., Kansas State University
Gordon Smith, Ph.D., Food Science, Texas A&M University
*Charles Stark, Ph.D., Kansas State University
*X. Susan Sun, Ph.D., Agricultural Engineering, University of Illinois
Jess Sweley, Ph.D., University of Nebraska-Lincoln
*David Wetzel, Ph.D., Analytical Chemistry, Kansas State University
Jeffrey Wilson, Ph.D., Grain Science, Kansas State University
*Yi Zheng, Ph.D., University of California
Graduate Faculty Associates:
Charles Fahrenholz, Ph.D., Kansas State University
Mehtap Fevzioglu, Ph.D., Purdue University
Sridevi Narayan-Sarathy, Ph.D., University of Massachusetts-Amherst
*Denotes graduate faculty that are certified to serve as the major professor for doctoral students
Programs
The Department of Grain Science and Industry offers courses of study leading to degrees of master of science and doctor of philosophy in grain science. Grain science faculty collaborate with the scientists at the USDA Grain Marketing Research Laboratories and the American Institute of Baking and there are graduate programs that are collaborative with those laboratories.
Modern teaching and research facilities include a pilot flour mill, feed mill, bakery, extrusion laboratory, and grain storage and handling facility. In addition, more than 10 cereal chemistry laboratories are equipped with visible and ultraviolet spectrophotometers near infrared analyzers, an infrared microspectrometer, gas chromatographs, liquid chromatographs, ultra centrifuge, freeze drying apparatus, balances, rapid viscosity analyzer, differential scanning calorimeter, thermo-mechanical analyzer, classical rheometer (Instron), dynamic rheometers, gel electrophoresis apparatus, a full array of glassware, rapid analyzers for nitrogen, fiber, and glucose, as well as recording mixers and starch viscometers.
The department has academic interest in the milling industry with particular emphasis on milling and baking properties of wheat cultivars since 1905. The wheat milling facilities range from a bench-scale mill (batch of 0.5 kg of grain) to a pilot mill with a capacity of 1 MT/hour. Specialty dry mills also are available to purify, fractionate, and grind any seed-like material, including all cereals, legumes, pulses, spices, and gums. Plans for a wet-milling laboratory for grain are progressing.
Another unique feature of the department is its fully functional pilot feed mill for research and development studies by university, industry, and government organizations. The feed mill at Kansas State University houses the latest in equipment in the feed milling industry. Its capabilities include cleaning and receiving raw materials, classification of raw materials, grinding and pelleting, flaking, or extruding. A premix room for microingredients and a large-scale batching system facilitate accurate proportioning and weighing of feed ingredients. The feed mill is capable of producing nearly all physical forms of formulated animal feeds. Plans for construction of new facilities are in progress.
A food-grade extrusion processing facility, houses a Wenger model X-20 single-screw extruder, a Wenger model TX-52 twin-screw extruder, and a gas-fired belt dryer.
Departmental facilities for research include well-equipped laboratories for all areas of research in cereal chemistry. This includes laboratories equipped for chemical research and special laboratories equipped for studies of the physical properties of flour, doughs and food systems. Pilot bakery facilities provide an excellent environment for teaching and research. A fully-equipped computer laboratory is available to all students.
Admission
Correspondence and questions regarding Graduate School are handled by the chair of the Graduate Program Committee, and the graduate services coordinator. Information and application forms can be found on the department website. http://www.grains.ksu.edu/grad/
Applicants need to complete the Graduate School application form, obtain and submit the official transcripts and three letters of recommendation and form. Additionally, applicants should write a well-thought out statement of objectives which should include the discipline area in which the student has an interest and desires to perform research. Applicants should have a B average or better and have completed courses in Mathematics, including College Algebra, Calculus and Statistics; Chemistry, including Biochemistry and Organic Chemistry; Physics and Biological Sciences. Send all application materials to the attention of the Graduate Program.
All applicants whose native language is not English are required to submit a TOEFL or IELTS score. The Grain Science Graduate Program Committee prefers a minimum TOEFL score of 90, and a minimum score of 7 on the IELTS. We give preference to students with higher TOEFL scores and academic records.
The Graduate Record Exam (GRE) is required. The minimum scores are: verbal-146, quantitative-148, and 3.0-analytical. Copies should be submitted with the application.
International students must provide a completed financial form and evidence of financial support for their graduate training.
When the application materials are in hand, the department’s graduate program committee will evaluate them and provide a recommendation of action. A student that is found to be acceptable will then be submitted to the graduate faculty for possible selection. No student will be admitted without a major professor identified. Once a student is matched with a major professor the application is then forwarded to the department head for approval and then to the Graduate School. The Graduate School has the ultimate authority for graduate admission.
Assistantships
Graduate research assistantships in grain science and industry are designed to support the research project areas of the individual faculty members. Those projects may be Kansas Agricultural Experiment Station projects directed by the faculty member or sponsored research projects funded by industrial, state, or federal agencies. In all cases, the decisions regarding support and awarding of assistantships are made on a competitive basis. Funds are not always adequate to award assistantships to all students who would like support. Decisions regarding initial and continuing support are based on both academic performance and research progress. Failure to maintain high quality academic work or research activity can be reason to cancel or discontinue an assistantship.
Doctor of Philosophy
Master of Science
Grain Science
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GRSC 500 - Milling Science I Credits: 2
Principles and practices of wheat flour milling with full-scale equipment including grain storage, blending, cleaning, conditioning plant, and a modern pneumatic flour mill, with instrumentation and automation, etc.
Note:
Two hours lecture.
Requisites:
Prerequisite: GRSC 150 and GRSC 210, or consent of instructor.
Recommended prerequisites: CHM 230, PHYS 113, MATH 205, and BIOL 455
Typically Offered
Spring
KSIS Course Search
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GRSC 501 - Milling Science I Laboratory Credits: 2
A laboratory course to accompany Milling Science I (GRSC 500). Laboratory exercises in wheat flour milling with full-scale equipment including grain storage, blending, cleaning, conditioning plant, and a modern pneumatic flour mill, with instrumentation and automation.
Note:
Six hours lab a week.
Requisites:
Prerequisite: GRSC 500 or concurrent enrollment. MSM majors have to take GRSC 500 and GRSC 501 concurrently.
Typically Offered
Spring
KSIS Course Search
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GRSC 502 - Milling Science II Credits: 2
Advanced study of the entire gradual reduction system of wheat flour milling and the many unit process systems that constitute the milling system. The theory and practice of mill control are studied in detail. Processing of other cereal grains and oil seeds are covered as well as general mill management.
Note:
Two one hour lecture a week.
Requisites:
Prerequisite: GRSC 210 and GRSC 500 and GRSC 501, or consent of instructor.
Recommended Prerequisite: STAT 325 and PHYS 113 and MATH 205.
Typically Offered
Fall
KSIS Course Search
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GRSC 503 - Milling Science II Laboratory Credits: 2
The processes for milling other grains such as corn, oats, sorghum, different classes of wheat, and rye are studied in the laboratory and by practice on small scale milling units. Concepts of material handling properties of grain products and material handling equipment in dry milling operations will be presented. Concepts of statistical process control and spread sheet modeling in the decision making process will be introduced.
Note:
Six hours lab a week.
Requisites:
Prerequisite: GRSC 502 or concurrent enrollment or consent of instructor.
Typically Offered
Fall
KSIS Course Search
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GRSC 510 - Feed Technology I Credits: 3
Introduction to formula feed manufacturing, including principles of conveying, grinding, mixing, pelleting, and other processing techniques, the formulation of concentrates, premixes, and rations.
Note:
Three hours lecture a week.
Requisites:
Recommended Prerequisite: ASI 318 and GRSC 210.
Typically Offered
spring
KSIS Course Search
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GRSC 530 - Management Applications in the Grain Processing Industries Credits: 3
This course deals with management principles, leadership concepts and their application to the grain, fed and food industries. This capstone experience uses business scenarios, team projects and knowledge management to expand student’s ability to solve problems, impact key business challenges and manage complex issues. Special emphasis is placed on organization dynamics, people management, key business metrics, common operational problems and ethics in business.
Note:
Three hours lecture a week
Requisites:
Prerequisite: Senior Standing. GRSC 502 or GRSC 612 or GRSC 637
Typically Offered
Spring
KSIS Course Search
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GRSC 540 - Process Calculations in Food Systems Credits: 3
Application of grain/food industry analytical processing concepts including mass and energy balances, fluid flow, heat transfer, dehydration, evaporation.
Note:
Three hours lecture per week.
Requisites:
Prerequisite: MATH 205 or MATH 220, Recommended Prerequisite: PHYS 113 or PHYS 115, CHM 210.
Typically Offered
Spring
KSIS Course Search
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GRSC 541 - Process Calculations in Food Systems Laboratory Credits: 1
Virtual laboratory experiments supplementing GRSC 540 Process Calculations in Food Systems. Simulations will be used to conduct wide range of virtual experiments representing major food processes.
Note:
One-three hour lab per week.
Requisites:
Prerequisite: GRSC 540 or concurrent enrollment.
Typically Offered
Spring
KSIS Course Search
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GRSC 545 - Grain Drying, Storage, Aeration and Pest Management Credits: 3
Introduction to the scientific principles and engineering practices required for the successful management of post-harvest quality grains. This course is only available to distance education students; it is not available to on-campus students.
Note:
This course is offered as a distance education course only; it is only available to distance education students.
Requisites:
Recommended Prerequisite: GRSC 310.
Typically Offered
Fall, Spring, Summer
KSIS Course Search
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GRSC 555 - Cereal Food Plant Design Credits: 3
This course deals with principles of modern flour mill design, feasability and equipment selection for plant improvements and new plant construction. It covers the steps of developing adequate process flow diagrams based on the specific production needs, constraints and preferences. Emphasis is placed on the effects of design on plant operating efficiency, finished product quality, and construction costs.
Note:
Three one hour lecture per week.
Requisites:
Prerequisite: Junior Standing and GRSC 500
Typically Offered
Spring
KSIS Course Search
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GRSC 556 - Pneumatic Conveying of Dry Solids Credits: 2
The course is designed to introduce students to a comprehensive knowledge of the design, operation and capabilities of pneumatic conveying systems for transportation of dry, powdered and granular materials. The student will study the components of pneumatic conveying systems, the requirements for designing efficient and reliable pneumatic conveying systems, and troubleshooting existing systems.
Note:
Two two-hour studio sessions incorporating lecture and lab elements.
Requisites:
Prerequisites: Junior standing, GRSC 310, GRSC 500 and 501, PHYS 113 or 213, MATH 205, or consent of instructor.
Typically Offered
Fall
KSIS Course Search
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GRSC 560 - Electricity and Industrial Power Distribution Credits: 3
Major emphasis will be given to application of electricity to machinery for grain processing and electrical code.
Note:
Two hours lecture and two hours lab per week.
Requisites:
Prerequisite: GRSC 500 or GRSC 510 or GRSC 635, or consent of instructor.
Typically Offered
Spring
KSIS Course Search
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GRSC 561 - Qualities of Feed Ingredients and Laboratory Credits: 4
The course provides an integrated overview of the physical, biological, and chemical characteristics of common feed ingredients. Quality control and evaluation of ingredients and complete feed is emphasized to ensure the productions of safe feed/safe food.
Note:
Three hours lecture and three hours lab per week.
Requisites:
Prerequisite: CHM 230, ASI 318, and concurrent enrollment in GRSC 510
Typically Offered
Spring
KSIS Course Search
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GRSC 580 - Milling of Specialty Grains Credits: 2
This is a problem-based learning course which aims to increase students’ knowledge of flour milling and specialty grain milling. During the semester students develop critical thinking and problem-solving skills needed to troubleshoot real-life issues related to processing, quality assurance, HSE (Health, Safety, and Environment), and finished product quality. Students are expected to analyze their problems and develop the skills needed to effectively communicate their findings during group presentations.
Note:
Six hours lab a week.
Requisites:
Prerequisite: GRSC 502 or consent of instructor.
Typically Offered
Spring
KSIS Course Search
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GRSC 584 - Milling Processing Technology Management Credits: 3
A capstone course for milling science and management students. The objective is to familiarize students with the latest technology utilized in cereal milling systems; the investment/business principles utilized in evaluating new milling technologies; mill management/leadership development and the food/employee safety requirements in the industry.
Note:
Three hours lecture a week.
Requisites:
Prerequisite: GRSC 502 or consent of instructor.
Typically Offered
Fall
KSIS Course Search
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GRSC 590 - Grain Science Problems Credits: 1-3
Study in an area pertinent to grain processing and utilization.
Note:
For undergraduate students.
Requisites:
Prerequisite: Instructor permission.
Typically Offered
Fall, Spring, Summer
KSIS Course Search
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GRSC 591 - Internship in Grain Science Credits: 1
A practical application of feed and food manufacturing technology during an eight-week summer internship with an active commercial feed and food manufacturing company. The course will stress applied aspects of commercial feed and food manufacturing, which can include, but not be limited to, plant operations, maintenance, personnel and labor relations, business management, warehousing, ingredient procurement, quality assurance, and fleet management.
Requisites:
Recommended Prerequisite: GRSC 500, GRSC 510 or GRSC 635.
Typically Offered
Fall
KSIS Course Search
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GRSC 600 - Practicum in Bakery Technology I Credits: 1
Lectures and hands-on laboratory experience with commercial production scale baking equipment for breads and rolls, cookies and crackers, and cakes and sweet doughs.
Requisites:
Prerequisite: Upper-class bakery science and management majors or permission of the instructor. Recommended prerequisite: GRSC 635 and 636.
Typically Offered
One week intensive course at the American Institute of Baking (AIB) during the January intersession.
KSIS Course Search
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GRSC 601 - Practicum in Bakery Technology II Credits: 1
Lectures and hands-on laboratory experience with commercial production scale baking equipment for breads and rolls, cookies and crackers, and cakes and sweet doughs.
Requisites:
Prerequisite: Upperclass bakery science and management majors or permission of the instructor.
Recommended Prerequisite: GRSC 635 and GRSC 636.
Typically Offered
One week intensive course at the American Institute of Baking (AIB) during January Intersession.
KSIS Course Search
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GRSC 602 - Cereal Science Credits: 3
The characteristics of cereals, legumes, their components and their processing to foods.
Note:
Three hours lecture a week.
Online offering of this course is not open to the undergraduate students majoring in BSM, FSM, and MSM
Requisites:
Prerequisite: BIOCH 265 or CHM 350 and CHM 351.
Typically Offered
Fall, Spring
KSIS Course Search
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GRSC 612 - Feed Technology II and Laboratory Credits: 4
Advanced study of engineering principles applicable to flour and feed plant operations, equipment selection, and processing systems.
Note:
Three hours of lecture and three hours of lab per week.
Requisites:
Prerequisite: GRSC 510 or GRSC 500, PHYS 113, and STAT 325, or consent of instructor.
Typically Offered
Fall
KSIS Course Search
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GRSC 615 - Animal Food Safety Credits: 2
An introduction to the animal food safety regulations in the Food Safety Modernization Act.
Note:
Two one-hour lecture a week.
Requisites:
Recommended prerequisite: GRSC 510
Typically Offered
Fall
KSIS Course Search
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GRSC 620 - Extrusion Processing in the Food and Feed Industries Credits: 4
The course is designed to provide the student with an understanding of extrusion technology and the ability to apply it to product development and production through a “hands-on” approach. Major emphasis is on laboratory exercises in which students will operate pilot scale extrusion equipment to produce readily-recognizable commercial products such as cheese curls, breakfast cereals, pasta, pet food, etc. Emphasis will also be placed on process and product development, analysis, and problem solving techniques.
Note:
Three hours lecture plus one three hour lab a week.
Requisites:
Recommended Prerequisite: GRSC 602.
Typically Offered
Fall
KSIS Course Search
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GRSC 625 - Flour and Dough Testing Credits: 2
Physical and chemical methods used in evaluating wheat flour and doughs.
Note:
Two two-hour studio sessions incorporating lecture and lab elements.
Requisites:
Recommended Prerequisite: GRSC 602.
Typically Offered
Spring
KSIS Course Search
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GRSC 635 - Baking Science I Credits: 2
Introduction to chemical and physical properties of flour and other principal ingredients used in production of yeast-leavened bakery foods. Study of major processing methods for making yeasted doughs such as breads, sweet goods, frozen dough, and partially baked goods. Examination of ingredient specifications role of quality control, keeping properties of bread products, and nutritional attributes of various types of breads.
Note:
Two hour lecture a week.
Online offering of this course is not open to the undergraduate students majoring in BSM, FSM, and MSM.
Requisites:
Prerequisite: BIOCH 265 or CHM 350 and CHM 351.
Recommended prerequisites: PHYS 113, MATH 205, and BIOL 455
Typically Offered
Fall
KSIS Course Search
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GRSC 636 - Baking Science I Laboratory Credits: 2
A laboratory course to accompany Baking Science I (GRSC 635). Laboratory exercises in theory and production of yeast-leavened baked products.
Note:
Six hours lab a week.
Requisites:
Recommended Prerequisite: GRSC 635 or concurrent enrollment.
Typically Offered
Fall
KSIS Course Search
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GRSC 637 - Baking Science II Credits: 3
Course includes study of physical, chemical, and functional properties of ingredients and processes used in production of bakery products, including cakes, cookies, doughnuts, breads and related products. Shelf-life control and packaging of baked products is also discussed. Total quality programs, specification programs and management of distribution and purchasing systems will also be included in lectures.
Note:
Three hours of lecture a week.
Requisites:
Recommended Prerequisite: GRSC 635.
Typically Offered
Spring
KSIS Course Search
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GRSC 638 - Baking Science II Laboratory Credits: 1
A laboratory course to accompany Baking Science II (GRSC 637). Exercises and experiments in production of chemically-leavened and yeast-leavened bakery foods including various cakes, cookies, doughnuts, bagels, icings, and fillings.
Note:
Three hours of lab a week.
Requisites:
Recommended Prerequisite: GRSC 637 or concurrent enrollment.
Typically Offered
Spring
KSIS Course Search
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GRSC 645 - Pet Food Processing Credits: 4
The course is designed to provide students with an understanding of pet foods, including food products meant for dogs, cats, pet rodents, pet snakes, ornamental fish, exotic and captive wild animals, and the various processing technologies that are deployed for their production. Extrusion, baking, canning, and injection molding technologies will be covered. Other important aspects of pet food production, such as ingredient handling and compounding, quality control, HACCP and sanitation, and packaging will also be discussed. A concurrent laboratory section will allow students to produce pet foods, visit pet food production facilities, and personally explore selected topics in depth.
Requisites:
Recommended Prerequisite: CHM 230, PHYS 114, ASI 318 or FNDH 132, Junior standing.
Typically Offered
Fall
KSIS Course Search
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GRSC 651 - Food and Feed Product Protection Credits: 4
Sanitation in relation to processing, handling, and storage of human and animal foods. Emphasis on contaminants, control of causative agents, equipment and plant design, applicable laws and regulations.
Note:
Three hours lecture and three hours lab a week.
Requisites:
Prerequisite: Junior Standing. Recommended Prerequisite: BIOL 198, BIOL 455.
Typically Offered
Spring
KSIS Course Search
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GRSC 655 - Feed Mill plant Design Credits: 2
This course deals with principles of modern design, feasibility, and equipment selection for new feed mills. Emphasis is placed on the effects of logistics, ingredient availability, operating efficiency, and finished product quality.
Note:
Two-hour lecture per week.
Requisites:
Prerequisite: Junior standing and GRSC 510.
Typically Offered
Spring
KSIS Course Search
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GRSC 670 - Bakery Layout Credits: 1
The layouts of facilities to produce baked goods are studied. Students prepare their own bakery layout. Current problems in a bakery production setting in the baking industry are discussed.
Note:
One two hour lab per week.
Requisites:
Prerequisite: MATH 100, PHYS 113, GRSC 210, and GRSC 636.
Typically Offered
Spring
KSIS Course Search
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GRSC 712 - Vibrational Spectroscopic Analysis and Chemometrics Credits: 1-2
Infrared and particularly modern near-infrared spectroscopic analysis of foods, natural products, and synthetic substances is accomplished with direct sampling and the use of multivariate statistics. This course is intended to enable the student to understand the principles and successfully apply this technology to practical analytical problems with emphasis upon food. Method development will be taught using specific analytes in selected products. Theoretical background, working of modern instrumentation and associated software is presented in support of achieving practical competence.
Requisites:
Recommended Prerequisite: BIOCH 265 or CHM 350 and 351 or CHM 371.
Typically Offered
Spring
KSIS Course Search
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GRSC 713 - Contemporary Chromatographic Analysis of Food Credits: 1
High performance liquid chromatography (HPLC) is the primary focus of this course. This will be supported by including treatment of topics in contemporary gas chromatography and supercritical fluid chromatography and extraction. Optimizing chromatographic conditions through knowledge of the column chemistry will be covered in addition to detector options, instrumentation, and sample preparation.
Requisites:
Recommended Prerequisite: BIOCH 265 or CHM 350 and CHM 351 or CHM 371.
Typically Offered
Spring
KSIS Course Search
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GRSC 740 - Biomaterials Processing Credits: 3
This course is designed for students who are interested in plant biomaterials processing. This course will teach technologies of biobased materials processing including starch extraction (wet milling), plant oil extraction and refining, plant protein extraction and processing, cellulose processing, biofuel production, chemicals bioconversion, and drying technologies of biomaterials.
Note:
Three hours lecture a week.
Requisites:
Prerequisite: BAE 575 or GRSC 602.
Typically Offered
Fall, even numbered years
Crosslisted:
BAE 740
KSIS Course Search
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GRSC 745 - Fundamentals of Bioprocessing Credits: 3
This course is designed for students who desire a clear understanding of bioprocessing principles as applied to the emerging bio-based industry. This course covers the fundamentals of mass and energy balances, fluid dynamics, heat and mass transfer, as applied to bioprocessing. The microbial growth, kinetics and fermenter operation will be covered in detail. Fundamentals of downstream operation as applicable to bioprocessing will be covered in this course. Industrial bioprocessing case studies that involve the integration of the course contents will be discussed.
Note:
Three hours lecture a week.
Requisites:
Recommended Prerequisite: MATH 205 or MATH 20, PHYS 113 or PHYS 115, and BIOCH 265 or CHM 350 and CHM 351 or CHM 210.
Typically Offered
Spring
KSIS Course Search
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GRSC 750 - Pet Food Formulation for Commercial Production Credits: 1
Students completing this course will become proficient at formulating pet foods and have a working knowledge of ingredients, processes, and the software necessary to create new products, revise existing formulas, and perform business and production analyses.
Note:
The course will be offered as a January intersession short-course on-site at the IGP-Institute.
Requisites:
Recommended prerequisite: GRSC 645, ASI 320, 677.
Typically Offered
Intersession
KSIS Course Search
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GRSC 780 - Particle Technology for Solids Handling and Processing Credits: 3
This course is designed to provide students an overview of particle technology with an emphasis on practical applications in milling and grain based operations. Conveying, storage, size reduction and separation are the important unit operations of grain processing (food, feed, chemical, pharmaceutical) industries that involve particle sizes ranging from a fraction of a micron to a few millimeters. The particle characteristics as they relate to processing operations such as milling, sieving, mixing, pelleting, etc. will be covered in this course. Subjects include size and shape characterization, size distribution and measurement, characteristic dimensions, density, and their theories governing the behavior of the particles under different conditions.
Note:
Three hours lecture a week.
Requisites:
Prerequisite: Graduate student status, MATH 220, STAT 325, PHYS 213 or consent of instructor.
Typically Offered
Spring
KSIS Course Search
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GRSC 790 - Grain Science Problem Credits: 1-18
Graduate study in an area pertinent to grain processing and utilization.
Note:
For graduate students. Repeatable.
Requisites:
Prerequisite: Consent of department head.
Typically Offered
Fall, Spring, Summer
KSIS Course Search
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GRSC 815 - Fundamentals of Processing Grains for Food Credits: 3
Unit processes in the receiving and storing of grains; grinding, sifting, mixing, separation, conveying, cooling, drying, etc. This course is not open to undergraduate majors in the department.
Note:
Two hours lecture and three hours laboratory a week.
Requisites:
Recommended Prerequisite: PHYS 213 or equivalent.
Typically Offered
Fall, odd numbered years
KSIS Course Search
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GRSC 820 - Advanced Extrusion Processing Credits: 4
Advanced study of the engineering principles of extrusion forming and cooking with a detailed focus on scale-up. A variety of extrusion systems will be studied in lab with associated group projects.
Note:
Three hours lecture and three hrs. laboratory a week.
Requisites:
Recommended Prerequisite: GRSC 620 or previous extrusion experience.
Typically Offered
Fall, odd numbered years
KSIS Course Search
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GRSC 825 - Novel Uses of Biopolymers Credits: 2
Teach existing value-added technology of cereal polymers, and explore new processes and utilization in non-traditional food/feed and in non-food/feed.
Note:
Two hours lecture a week.
Requisites:
Recommended Prerequisite: BIOCH 521 and PHYS 115.
Typically Offered
Fall
KSIS Course Search
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GRSC 830 - Physical Properties of Cereal Polymers Credits: 3
Physical properties of cereal polymers include physical attributes, rheological, mechanical, thermal, electrical, and optical properties. Thermal analysis methods will be taught. Thermal analyses include glass transition, gelatinization, denaturation, and thermal softening and settings of cereal polymers. Rheological properties associated with these thermal transitions will be discussed. Applications of thermal analysis in cereal chemistry, processing, and product quality control will be discussed.
Note:
Two hours lecture and discussion, and two hour lab.
Requisites:
Recommended Prerequisite: GRSC 602.
Typically Offered
Spring, even numbered years
KSIS Course Search
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GRSC 840 - Advanced Grain Processing Technology Credits: 3
An overview of unit operations used in the grain/food processing industry will be given. Specific applications of the unit operations will be covered in detail for dry and wet milling (wheat/corn/sorghum), masa manufacturing, oilseed processing, rice milling, and packaging systems. A term project, which will include an applied research component will be developed by each student.
Note:
Three hours of lecture a week.
Requisites:
Prerequisite: Graduate Student Standing.
Typically Offered
Spring
KSIS Course Search
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GRSC 850 - Grain Protein Chemistry & Technology Credits: 3
This graduate course will address the structure, chemistry, properties, and applications of proteins. The primary focus will be on plant food proteins (cereals, pulses, and oilseeds). Animal (milk, egg, meat) and microorganism-derived (mycoproteins, algae) proteins will also be moderately covered to provide students with a comprehensive understanding of the subject.
Note:
Three-hour lecture a week.
Requisites:
Recommended prerequisite: CHM 531, 532, and BIOCH 521 or equivalent.
Typically Offered
Fall-Odd Years
KSIS Course Search
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GRSC 891 - Study Abroad Experience in Grain Science Credits: 0-3
Travel seminar coruse designed to prepare graduate students before their international study abroad experience and analyze, critique, and report about their faculty-led study tours or short courses. The academic topics will vary with each international activity.
Requisites:
Prerequisite: Consent of course instructor.
Typically Offered
Fall, Spring, Summer
KSIS Course Search
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GRSC 899 - Research in Grain Science Credits: 1-18
Basis for the M.S. Thesis.
Requisites:
Prerequisite: Consent of staff.
Typically Offered
Fall, Spring, Summer
KSIS Course Search
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GRSC 900 - Graduate Seminar in Grain Science Credits: 1
Coverage of skills and abilities needed for success in graduate school.
Note:
One hour lecture a week. Required of all newly enrolled graduate students in grain science during their first year.
Typically Offered
Fall
KSIS Course Search
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GRSC 901 - Starch Chemistry and Technology Credits: 3
Chemical and physical properties of cereal and legume starches. Isolation, structure, assay methods, and properties. Methods of modifying starches for industrial use, including chemical, physical, and enzymic modification.
Requisites:
Recommended Prerequisite: BIOCH 521, GRSC 602, PhD students, or consent of instructor.
Typically Offered
Spring, even numbered years
KSIS Course Search
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GRSC 902 - Carbohydrates in Food Credits: 3
Structure and properties of food carbohydrates, including sugars, oligosaccharides, and polysaccharides, and methods of their modification and analysis.
Requisites:
Recommended Prerequisite: CHM 350 or BIOCH 521, PhD students, or consent of instructor.
Typically Offered
Spring, odd numbered years
KSIS Course Search
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GRSC 905 - Enzyme and Bioprocessing Applications Credits: 3
The course explores the applications of enzymes and microbial cultures in the bioprocessing industry, including food, feed, industrial chemicals and biofuels; and major microbial pathways for product synthesis including a clear understanding of enzyme and microbial kinetics at an advanced level.
Note:
Three one hour lectures per week.
Requisites:
Recommended Prerequisite: GRSC 820 or GRSC 740/BAE 740 or BIOCH 755.
Typically Offered
Fall
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GRSC 910 - Topics in Grain Science Credits: 1-18
Discussions and lectures on important areas and contributions in the field of grain science not currently covered in present courses.
Requisites:
Prerequisite: Consent of instructor.
Typically Offered
Fall, Spring, Summer
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GRSC 915 - Advanced Cereal Chemistry Credits: 3
The chemistry of cereal components at the molecular level. The role and interactions of the various constituents, their functionality in producing an end product, and their influence on nutritional properties.
Note:
Three hours lecture a week.
Requisites:
Recommended Prerequisite: BIOCH 521 and BIOCH 522.
Typically Offered
Fall
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GRSC 920 - Professional Development in Grain Science Credits: 2
A team instructed lecture course that provides doctoral students in the department with a suite of skills complimentary to their research experience but still necessary for professional career success.
Note:
Two one-hour lectures per week.
Requisites:
Prerequisite: 2nd year Ph.D. student; M.S. students with instructor consent.
Typically Offered
Spring, odd numbered years.
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GRSC 999 - Research in Grain Science Credits: 1-18
Basis for Ph.D. Dissertation.
Requisites:
Prerequisite: Consent of staff.
Typically Offered
Fall, Spring, Summer
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