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The Cereal Science graduate program, part of the College of Agriculture, Food Systems, and Natural Resources, is managed by the Department of Plant Sciences. This program provides advanced studies culminating in Master of Science (M.S.) and Doctor of Philosophy (Ph.D.) degrees in Cereal Science. Research opportunities focus on cereal components like proteins, carbohydrates, enzymes, and lipids, as well as crops grown in northern regions. Key areas include barley malting and brewing, along with wheat milling, baking, and pasta production. Additionally, studies explore functional foods and the preservation of bioactive compounds in food systems.
Collaboration is strong with the Northern Crops Institute and the USDA Hard Red Spring and Durum Wheat Quality Laboratory, located within the Harris Hall facilities.