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Grain Science and Industry

Dr. Yonghui Li

312 Shellenberger Hall
Kansas State University
Manhattan, KS 66506
785-532-4061
785-532-7010(Fax)
yonghui@ksu.edu  

Lab: 212/213 Shellenberger Hall
Lab phone: 785-532-5470

Teaching

GRSC 405 - Grain Analysis Techniques (2 credits)

Class Meet: 2017 spring semester, Tuesday & Thursday, 10:30 - 11:20 am, Shellenberger Hall 311.

Course Description: Principles and instrumentation for qualitative and quantitative analysis of cereal grains and their food and feed products will be discussed. Basic analytical tools for determination of moisture, lipids, proteins, carbohydrates, vitamins, and minerals and relevant physical, chemical, spectroscopic, and chromatographic characterizations and result interpretations will be covered. Students are expected to understand the analytical techniques that they may encounter when working with flour- or feed-mills, bakeries, and other cereal grain based operations. It is the intent to provide a broad understanding of the analyses, how they are done, and how to interpret and use the data. Two hours lecture a week.

Student Learning Objectives: Upon completing this course, students should be able to understand the basic principles of various analyzing techniques and procedures for cereal grain constituents and relevant products, identify appropriate methods and techniques for specific needs, and interpret analysis results. 

GRSC 790 - Cereal Protein Chemistry (3 credits)

Class Meet: 2017 fall semester, Monday, Wednesday & Friday, 11:30 am - 12:20 pm, Shellenberger Hall 301.

Course Description: This graduate course will address various chemical aspects of cereal proteins as well as their functionality and interactions with other food constituents. Physical, chemical, and enzymatic modification and hydrolysis of food proteins and induced functionalities in foods will be discussed. Modern quantification methods, as well as characterization techniques including electrophoresis, liquid chromatography, and spectroscopy, will be covered. Enzymes in cereal and cereal food processing and recent trends and progress related to cereal proteins will also be discussed. Two hours lecture and one-hour discussion a week.

Student Learning Objectives: (1) Gain an advanced understanding of cereal protein (both wheat and non-wheat) chemistries and their functionality and interactions with other food constituents; (2) Understand the modification approaches, pathways, functionalities, and food applications of cereal protein modification; (3) Understand various techniques, principles, and uses for protein analysis and characterization; (4) Become conversant with recent high-impact papers related to cereal protein chemistry and applications and develop critical thinking and analyzing skills.

Students are encouraged to contact Dr. Li for course inquiries.