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Rice Course

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 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

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  • Program

    Wednesday, May 25, 2022

    All Times are Central


    8:30 - 9:00 AM

    Check-In

    9:00 - 9:15 AM

    Welcome

    Presenter: Jeyamkondan Subbiah
    Professor and Department Head of Food Science University of Arkansas

    9:15 - 10:00 AM

    I. Genetic, Cultural & Environmental Factors Impacting Rice Quality

    • Rice races, grain types, and distribution
    • The impact of rice breeding
    • Production Systems
    • Growth and Development
    • Cultural Practices Impacting Rice Grain
    • Environmental Conditions affecting the Rice Grain

    10:00 - 10:45 AM

    II. Rice Breeding Postharvest Research

    Rice Tec, Cereals & Grains Association Rice Division


    10:45 - 11:00 AM

    Break​

    11:00 AM - 12:00 PM

    III. Rice Milling

    • Importance of Kernel Integrity in Milling; Uniqueness of Rice among Cereals
    • Kernel Moisture Co​ntent & Dimensional Variability
    • Overview of the Intent and Objectives of Rice Milling
    • Processing Steps During Milling
    • Definitions of Milling Yield quantities

    12:00-1:00 PM

    Lunch

    1:00 - 2:00 PM

    IV. Degree of Milling

    • 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 Duration
    • Relationship of Milling Yield Measurement; Rice MC and Temperature, Overall Milling
    • Yield Level (As Determined by Chalkiness, Fissured Kernels, etc.)

    2:00 - 3:00 PM

    Lab Demonstrations

    • Color Meter & Lipid Extractor
    • NIR Spectrophotometer
    • Individual Kernel Dimensional Instruments
    • McGill No. 2 Lab Mill and Associated Milling System Equipment
    • Individual Kernel Moisture Content Meter

    3:00 - 4:00 PM

    V. Factors Impacting Milling Yield Levels

    • High Nighttime Air Temperatures During Kernel Formation; Chalkiness
    • Fissures Created by Moisture Adsorption Fissuring in the Field or During Storage
    • Fissures Created by the Drying Process




    Thursday, May 26, 2022

    All Times are Central



    8:30 - 9:00 AM

    VI. Structure and Composition of A Rice Kernel

    • Kernel Development on a Rice Plant
    • Individual Kernel Development
    • Gross Structure and Composition of a Rice Kernel
    • Physicochemical Characteristics of Kernel Constituents


    9:30 - 10:30 AM

    VII. Rice Properties

    • Gelatinization Properties
    • Pasting Properties
    • Aging Effects


    10:30 - 11:00 AM

    Lab Demonstrations

    • Amylose Content by Colorimetry
    • Gelatinization Temperature by DSC
    • Rapid Visco-Analyser

    11:00 AM - 12:00 PM

    VIII. Rice Changes in Processing

    • Milling
    • Grinding
    • Parboiling
    • Extrusion/Puffing
    • Cooking

    12:00 - 1:00 PM

    Lunch

    1:00 - 2:00 PM

    IX. Sensory Evaluation of Raw and Cooked Rice

    • 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


    2:00 - 2:15 PM

    Break/Walk to Sensory Lab

    2:15 - 3:45 PM

    X. Sensory Evaluation Exercise

    • Sensory Evaluation of Uncooked Rice
    • Sensory Evaluation fo Cooked Rice

    3:45 - 4:00 PM

    Final Discussion and Q&A

  • Registration

    Onsite Cost:

    Registration includes attending two full days of training, access to all course materials, certificate of completion, light snack breaks, and lunch.

    ​Cereals & Grains Association Member: $695
    Cereals & Grains Association Non-Member: $850

    Virtual Cost

    Registration includes watching two full days of live presentations (recordings are not available) and access to all course materials. Virtual sessions do not include lab demonstrations or corresponding interactive exercises - you will be offline during these times. 

    Cereals & Grains Association Member: $350
    Cereals & Grains Association Non-Member $425

    Space is Limited: Register early to secure your seat! Due to the special nature of this course, space is strictly limited. A waiting list will be instituted if the course is sold out. 






    Regist​er Now!


    Registration Information

    Cancellations received at the Cereals & Grains Association office on or before May 5, 2022, will be issued a credit equal to the registration fee less $100 processing fee, which will be good for two years toward any Cereals & Grains Association continuing education program. Notice of cancellation received after midnight central May 5, 2022, will not be eligible for a refund or credit. A replacement delegate may be sent at no charge. Cereals & Grains Association reserves the right to cancel this course if a sufficient number of registrations are not received by May 5, 2022. If Cereals & Grains Association cancels this course, your registration fee will be refunded in full. In the event Cereals & Grains Association cancels this course, the Cereals & Grains Association is not liable for nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions. Cereals & Grains Association continuing education programs are conducted in a nonsmoking environment.

    (Cereals & Grains Association Members will need to log in. Non-members will need to create a log-in.)


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  • Hotel

    Inn at Carnall Hall
    465 N. Arkansas Avenue
    Fayetteville, AR 72701

    Room Rates: $119/night (1 King Bed)


    To Reserve Your Room, Please Call: +1 479-582-0400
    Reservations should be made by Saturday, April 23, 2022.
    Be sure to reference "Rice Processing Program" when booking your Hotel Room

  • Presenters
    Atungulu Griffiths Paul Counce


    Griffiths G. Atungulu
    Interim Director, University of Arkansas Rice Processing Program


    Paul Counce
    Professor of Rice Physiology, Rice Research & Extension Center

    Han-Seok Seo
    Professor of Sensory Science, UA Department of Food Science


    ​Ya-Jane Wang

    Professor of Carbohydrate Chemistry, UA Department of Food Science