1. K-State home
  2. »GSI
  3. »Cereal Chemistry Laboratory
  4. »Teaching

Grain Science and Industry

Dr. Yonghui Li

14 Waters Hall
Kansas State University
Manhattan, KS 66506

Cereal Chemistry Lab:

150 Waters Hall
Lab phone: 785-532-3719

Wheat Quality Lab: 

3208 Throckmorton Hall
Lab phone: 785-532-1913


GRSC 405 - Grain Analysis Techniques (2 credits)

Class Meet: spring semester (since 2017).

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 850 - Grain Protein Chemistry & Technology (3 credits)

Class Meet: fall semester (odd year only, since 2017).

Course Description: This graduate course will address the structure, chemistry, properties, and applications of food proteins. The primary focus will be on plant food proteins (i.e., cereals, pulses, and oilseeds). Animal and microorganisms derived proteins (e.g., milk, egg, meat, algae, mycoproteins) will also be moderately covered to provide students with a comprehensive understanding of the subject. Chemical structures, physical and chemical properties, interactions with other food constituents, modifications, nutritional qualities, and functional properties of general food proteins will be discussed. Important individual proteins of different sources, including cereals (wheat, corn, rice, sorghum, etc.), pulses (peas, beans), oilseeds (soybean, canola), and tubers (potato) with respect to their composition, processing, structural characteristics, nutritional and functional properties, and typical food applications will be covered. Emerging food proteins such as algae proteins and mycoproteins will also be discussed. Modern protein quantification and characterization techniques including electrophoresis, chromatography, and spectroscopy will be included. Enzymes in cereal and cereal food processing and recent trends and progress related to plant proteins will also be discussed. Both lectures and student discussions should be expected. Two hours lecture and one-hour discussion a week.

Student Learning Objectives: (1) Gain an advanced understanding of food protein chemical structures, physical and chemical properties, interactions, modifications, nutritional qualities, and functional properties; (2) Understand composition, processing, structural characteristics, nutritional and functional properties, and applications of common food proteins; (3) Understand various techniques, principles, and uses for protein analysis and characterization; (4) Understand enzymes common to cereal and cereal food processing; and (5) Become conversant with recent high-impact papers related to food protein chemistry and applications and develop critical thinking and analyzing skills.

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