The physical and compositional qualities of cereal grains determine how they are processed and utilized. This course will present the biochemical and genetic basis of grain quality and the molecular strategies available to improve the quality characteristics of major grain crops. Weekly hours: 3 Lecture hoursPrerequisite(s): PLSC 416 or permission of the instructor.
The physical and compositional qualities of cereal grains determine how they are processed and utilized. This course will present the biochemical and genetic basis of grain quality and the molecular strategies available to improve the quality characteristics of major grain crops. Weekly hours: 3 Lecture hoursPrerequisite(s): PLSC 416 or permission of the instructor.
