Using a mix of lecture and lab work, this Cereals & Grains Association course, in collaboration with the University of Arkansas Rice Processing Program, will provide information and hands-on experience about rice physiology, quality, milling, functionality and sensory evaluation. The structure and composition of a rice kernel and the physicochemical properties of kernel constituents will also be discussed.

Attendees will:

• Understand the unique characteristics of rice as a food product and ingredient
• Learn about rice breeding and various factors impacting rice quality
• Understand hybrid rice postharvest research
• Gain knowledge of rice production and post-harvest processing
• Understand rice milling and how rice processing is unique among cereal grains
• Review of sensory evaluation for raw and cooked rice

For more information, visit the event website.