Cereal and Food Sciences
Advanced work may involve research in the areas of proteins, carbohydrates, enzymes, and lipids of cereals, legumes, and other northern-grown crops; barley malting and brewing; wheat milling, baking and pasta processing. The department has a close working relationship with the Northern Crops Institute and the USDA Hard Red Spring and Durum Wheat Quality Laboratory.
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Facts & Figures
Classification: Doctoral/Research University—Intensive
Locale: Small City
Size & Settings: 10,000-19,999