Course Summary

Rice is one of the leading food crops in the world and is nutritious, versatile, and gluten-free. Using a mix of lecture and lab work, this course provides 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 are also discussed.

Attend in person or virtually to gain valuable knowledge and expand your understanding of this critical staple of global diets.

Learning Objectives

By the end of the course, participants 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

Tuition

On-Site Tuition: Join us in Fayetteville, AR

On-site tuition includes two full days of training and lectures, access to all course materials, light snack breaks, lunch, and a certificate of completion. The on-site course will be held at the University of Arkansas in Fayetteville, AR. 

Space is limited for this special on-site opportunity. Act now and enroll today​ to secure your spot!

Virtual Tuition: Attend from Anywhere!

Virtual tuition includes two full days of live online presentations and access to all course materials. Virtual attendance does not include lab demonstrations or corresponding interactive exercises—you will be offline during these times.

This course is co-hosted and made possible by the University of Arkansas Rice and Processing Program

Other Details

• Course Outline & Details

  Wednesday, May 20, 2026

  Check-in	8:30-9:00am
  I. Molecular Genetics of Grain Quality in Rice Julie Thomas, Research Scientist & Geneticist, University of Arkansas, Plant science Department Challenges to rice quality under climate change Rice, its genome and importance in understanding grain quality Genetic mapping, functional genomics and multi-omics approaches used as tools to improve rice quality Advances in breeding technologies Latest advances in editing technologies, case studies and success stories	9:15-10:00am
  II. Cultural, Environmental & Handling Factors Impacting Rice Quality Rusty Bautista, Senior Grain Quality Scientist and Seed Technology Lead, RiceTec Inc. Rice races, grain types and distribution Rice plant growth and development Kernel development on a rice plant Individual kernel development Gross structure and composition of a rice kernel Preharvest factors impacting rice quality Harvesting and handling factors impacting rice quality Rice breeding and postharvest research for rice quality	10:00-10:45am
  Break	10:45-11:00am
  III. Rice Milling Griffiths G. Atungulu, Professor of Rice Processing & Postharvest Systems Engineering, UA Department of Food Science Pre-milling drying and storage factors Importance of kernel integrity in milling; uniqueness of rice among cereals Kernel moisture content & dimensional variability Overview of the intent and objectives of rice milling Processing steps during milling Definitions of milling yield quantities	11:00am-12:00pm
  Lunch	12:00-1:00pm
  IV. Degree of Milling Griffiths G. Atungulu, Professor of Rice Processing & Postharvest Systems Engineering, UA Department of Food Science Definition of the extent to which rice is milled; oil content and/or color Degree of milling (DOM) assessment means Construction of millability curves by varying milling durations Relationship of milling yield to DOM through millability curves Factors impacting milling yield measurement	1:00-2:00pm
  Break	2:00-2:15pm
  V. Factors Impacting Milling Yield Levels Griffiths G. Atungulu, Professor of Rice Processing & Postharvest Systems Engineering, UA Department of Food Science Rice cultivar and agronomic factors Harvesting, drying and storage factors Environmental and processing factors Industrial quality control, pre-milling and automation strategies	2:15-3:15pm
  Break/Walk to Lab	3:15-3:30pm
  Lab Demonstrations Laboratory Milling and Milling Yield Assessment, Milled Rice Quality Defect and Analysis, Total Lipid Analyses, Surface Lipid Content Analysis, Kernel Dimension Measurements, Milled Rice Color Analysis, Moisture Content Analysis, Chalk Assessment, Fissure Measurement and Quantification, AI-Aided Rapid Milling Quality Analyzer.	3:30-5:00pm

  
  
  

  Thursday, May 21, 2026

  VI. Rice Properties Mahfuzur Rahman, Assistant Professor, Ingredient Processing & Innovation, University of Arkansas Division of Agriculture Structure and composition of rice grain Rice starch chemistry Starch properties: Gelatinization and pasting Starch quality, functionality, characterization Protein in rice bran and kernel, quality, functional properties as an ingredient, impacts on pasting, gelatinization, retrogradation, digestibility, etc. Lipids: characterization and composition in bran, effects of degree of milling, effects on rice product quality Others: Phenolic compounds from pigmented grain and impacts on product quality and nutrition	8:15-9:15am
  VII. Rice Properties and Changes in Processing Griffiths Atungulu, Professor of Rice Processing & Postharvest Systems Engineering, UA Department of Food Science Aging effects Milling changes Grinding changes Parboiling changes Extrusion/puffing changes Cooking changes	9:30-10:30am
  Lab Demonstrations Amylose content Gelatinization temperature by DSC Rapid Visco-Analyser Glycemic Index	10:30am-12:00pm
  VII. Sensory Evaluation of Raw and Cooked Rice Han-Seok Seo, Professor of Sensory Science, UA Department of Food Science Introduction of Sensory Evaluation Representative methods of sensory evaluation Sensory evaluation methodology for raw rice Sensory evaluation methodology for cooked rice Factors influencing sensory aspects of raw rice Factors influencing sensory aspects of cooked rice	1:00-2:00pm
  Break/Walk to Sensory Lab	2:00-2:15pm
  IX. Sensory Evaluation Exercise Han-Seok Seo, Professor of Sensory Science, UA Department of Food Science Sensory evaluation of uncooked rice Sensory evaluation of cooked rice	1:00-2:00pm
  Break/Walk to Classroom	4:15-4:30pm
  Return to Classroom for Final Discussion and Q&A	4:30-4:45pm

  
  
• Course Presenters​
  
   

  Dr. Griffiths G. Atungulu

  Dr. Atungulu is Professor and​ Director of the University of Arkansas Rice Processing Program. He holds a Bachelors of Science degree in Agricultural Engineering from Jomo Kenyatta University of Agriculture and Technology, Kenya and MS and Ph.D. degrees in Agricultural Engineering from Iwate University, Japan. At present, he directs a research program focused on grain processing and post-harvest system engineering, specifically optimization of classical and novel rice drying, milling and storage systems to maintain the grain quality, and prevent mycotoxin contamination.

   

  Dr. Han-Seok Seo

  Dr. Seo is a ​Professor of Sensory Science at the University of Arkansas. He is also Director of the University of Arkansas Sensory Science Center. He earned a Ph.D. in the Department of Food and Nutrition from Seoul National University, Republic of Korea. Dr. Seo also earned a Doctor of Medical Science degree from the Technical University of Dresden in Dresden, Germany through the Department of Otorhinolaryngology. Dr. Seo conducts basic and applied research to better understand the role of sensory aspects in relation to food perception and consumer behavior.

   

  Dr. Julie Thomas

  Dr. Julie Thomas is a Research Scientist and Plant Molecular Geneticist at the University of Arkansas, specializing in rice molecular genetics, genomics, and systems biology. Her work integrates genomics, transcriptomics, and bioinformatics to identify genes and regulatory networks influencing grain yield, quality, and stress tolerance, especially under high night temperature stress. She has led pan-genome development, GWAS, and functional validation studies, and held an NSF-funded postdoc advancing research on photosynthesis and drought stress in rice. Dr. Thomas also teaches Plant Biology, mentors graduate students, and organizes STEM outreach for Arkansas Delta youth and young women in science.

   

  Dr. Mahfuzur Rahman

  Dr. Mahfuzur Rahman is an Assistant Professor in the Department of Food Science at the University of Arkansas. He holds a Master of Science degree in Cereal Science from North Dakota State University and a Ph.D. degree in Food Science and Technology from Iowa State University. He leads a research program focused on the processing and modification of plant-based ingredients for food and packaging applications. As a contributor to the University of Arkansas Rice Processing Program, Dr. Rahman also applies his expertise to enhance the value and functionality of rice and other grain-based ingredients.

   

  Dr. Rusty Bautista

  Dr. Bautista is a Grain Quality Scientist and Seed Technology Lead at RiceTec, Inc. He has almost 40 years of work experience in rice research and teaching particularly on grain properties, processing and quality, and sustainability and mechanization. He holds a Bachelor of Science and Master of Science in Agricultural Engineering from the University of the Philippines at Los Banos and a Ph.D. in Bio-resource Technology from Iwate University, Japan.

• Cancellations & Refunds

  Cancellations MUST be made in writing, received by April 22, 2026, and are subject to a $75 cancellation fee. If the association cancels this course, your registration fee will be refunded in full. By registering for this course, you agree to the cancellation and refund terms and conditions.

  
  

  Expected Behavior

  We are dedicated to providing a harassment-free experience for everyone, regardless of gender, sexual orientation, disability, physical appearance, body size, race, or religion. We do not tolerate harassment of participants in any form. We ask all attendees, exhibitors, speakers, sponsors, volunteers, guests and other participants be considerate and respectful to all members and refrain from demeaning, discriminatory, or harassing behavior and speech. Please note, if you register a guest for the meeting, you may be held responsible for the actions of the guest. Violations of this policy should be reported to meeting staff.

  Cereals & Grains Association reserves the right to remove any individual from attendance or other participation in any Cereals & Grains Association sponsored event without prior warning or refund, and to take additional action as determined necessary, up to and including expulsion from participation in Cereals & Grains Association. Any course of action recommended by Cereals & Grains Association is final.