Cereal Science & Technology Certificate
Cereal Science & Technology Certificate
Cereal grains are among the most important food crops in the world and provide a major source of calories, protein, dietary fiber, and bioactive compounds for human nutrition.
The Cereal Science & Technology Certificate introduces the science and technology of cereal grains from grain structure and composition through storage, milling, processing, product development, nutrition, and future innovation.
Are you ready to level up your cereals knowledge?
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Purdue’s online Cereal Science & Technology certificate consists of eight modules designed for flexible learning. We recommend completing one module every two weeks, but you can progress at your own pace. Access to the course is available for one year, so you can revisit materials as needed.
Each module includes:
- Expert-led video lessons covering main topics.
- Supplemental readings and resources including glossaries, graphics and industry insights.
- Downloadable slides to support study and review.
- Quizzes and assessments to reinforce key concepts and ensure comprehension.
Cereal grains are among the most important food crops in the world and provide a major source of calories, protein, dietary fiber, and bioactive compounds for human nutrition. This online course introduces the science and technology of cereal grains from grain structure and composition through storage, milling, processing, product development, nutrition, and future innovation.
Students will examine major cereal grains, including wheat, corn, rice, oats, barley, rye, sorghum, and millet. The course emphasizes the relationship between grain composition, processing technologies, ingredient functionality, and the quality of cereal-based foods. Topics include grain quality and grading, storage and food safety, milling and primary processing, cereal ingredient functionality, bread and bakery products, pasta and noodles, breakfast cereals, snacks, extrusion, whole grains, dietary fiber, sustainability, and emerging trends in cereal science and technology.
- Designed specifically for working professionals
- Based on real-world manufacturing practices
- Taught by Purdue Food Science faculty with industry experience
- Flexible schedule — learn on your timeline
- Earn a Purdue University certificate and digital badge
This course is designed for professionals in food science, agriculture, nutrition, biological sciences, and related disciplines, who are interested in grain-based food systems.
It is a great fit for professionals in relevant fields, including:
- grain processing
- milling
- ingredient development
- baking
- cereal product manufacturing
- quality assurance
- food safety
- product development
- technical sales.
Module 1: Introduction to Cereal Grains and Food Systems
Lesson 1: Why cereal grains matter
Lesson 2: Major cereal grains of the world
Lesson 3: Grain structure and composition
Lesson 4: Field-to-consumer grain value chain
Module 2: Cereal Grain Structure, Composition, and Quality
Lesson 1: Physical grain quality
Lesson 2: Chemical composition of cereal grains
Lesson 3: Grain quality evaluation
Lesson 4: Quality variation and end use
Module 3: Grain Handling, Storage, Safety, and Grading
Lesson 1: Grain handling and storage systems
Lesson 2: Grain grading and standards
Lesson 3: Food safety in cereals
Lesson 4: Storage and quality problem-solving
Module 4: Milling and Primary Processing of Cereal Grains
Lesson 1: Principles of milling
Lesson 2: Wheat milling overview
Lesson 3: Corn, rice, oat, and barley processing
Lesson 4: Primary processing and ingredient quality
Module 5: Functional Properties of Cereal Ingredients
Lesson 1: Starch functionality
Lesson 2: Protein functionality
Lesson 3: Fiber and minor components
Lesson 4: Ingredient interactions
Module 6: Cereal-Based Food Products and Processing Technologies
Llesson 1: Bread and bakery products
Lesson 2: Pasta, noodles, tortillas, and flatbreads
Lesson 3: Breakfast cereals and snack products
Lesson 4: Extrusion processing
Module 7: Whole Grains, Nutrition, and Health
Lesson 1: Whole grain science
Lesson 2: Dietary fiber and health
Lesson 3: Bioactive compounds in cereals
Lesson 4: Cereal foods and dietary patterns
Module 8: Sustainability, Innovation, and Future Trends in Cereal Science
Lesson 1: Sustainability in cereal systems
Lesson 2: Climate-resilient and alternative grains
Lesson 3: Innovation in cereal-based foods
Lesson 4: Future opportunities in cereal science
Module 1: Introduction to Cereal Grains and Food Systems
Lesson 1: Why cereal grains matter
Lesson 2: Major cereal grains of the world
Lesson 3: Grain structure and composition
Lesson 4: Field-to-consumer grain value chain
Module 2: Cereal Grain Structure, Composition, and Quality
Lesson 1: Physical grain quality
Lesson 2: Chemical composition of cereal grains
Lesson 3: Grain quality evaluation
Lesson 4: Quality variation and end use
Module 3: Grain Handling, Storage, Safety, and Grading
Lesson 1: Grain handling and storage systems
Lesson 2: Grain grading and standards
Lesson 3: Food safety in cereals
Lesson 4: Storage and quality problem-solving
Module 4: Milling and Primary Processing of Cereal Grains
Lesson 1: Principles of milling
Lesson 2: Wheat milling overview
Lesson 3: Corn, rice, oat, and barley processing
Lesson 4: Primary processing and ingredient quality
Module 5: Functional Properties of Cereal Ingredients
Lesson 1: Starch functionality
Lesson 2: Protein functionality
Lesson 3: Fiber and minor components
Lesson 4: Ingredient interactions
Module 6: Cereal-Based Food Products and Processing Technologies
Llesson 1: Bread and bakery products
Lesson 2: Pasta, noodles, tortillas, and flatbreads
Lesson 3: Breakfast cereals and snack products
Lesson 4: Extrusion processing
Module 7: Whole Grains, Nutrition, and Health
Lesson 1: Whole grain science
Lesson 2: Dietary fiber and health
Lesson 3: Bioactive compounds in cereals
Lesson 4: Cereal foods and dietary patterns
Module 8: Sustainability, Innovation, and Future Trends in Cereal Science
Lesson 1: Sustainability in cereal systems
Lesson 2: Climate-resilient and alternative grains
Lesson 3: Innovation in cereal-based foods
Lesson 4: Future opportunities in cereal science
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Frequently Asked Questions
Many employers provide tuition assistance or professional development funds for job-related courses, so be sure to check with your HR department. Purdue University occasionally offers promotional discounts for noncredit courses. Contact Purdue Food Science Online Academy at FoodSciOnline@purdue.edu to explore scholarship and discount opportunities.
You will connect with peers and industry professionals through online discussion activities and question and answer sessions. The course may also feature guest lectures from leading experts, allowing you to network with experts in the field of food science.
While this noncredit course does not include job placement services, individual career coaching from Purdue faculty and professional network can be made available upon request. Completing this certificate can also expand your professional network, giving you access to those who work in the food processing and technology fields.
