Ingredient Identification and Quality: Oil Seeds and Legumes

Catalog description

This course provides students with the knowledge and skills to identify various types of oilseeds and legumes and assess their quality. Students will explore the physical, chemical, and nutritional properties of these crops, along with the factors affecting their quality, such as cultivation, harvesting, and storage practices. The course offers practical instruction on grading, testing, and evaluating oilseeds and legumes for use in food and feed production. By the end of the course, students will be equipped to determine the quality and market value of oilseeds and legumes based on industry standards.