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2024 Rice Quality and Evaluation Short 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
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  • Hotel
  • Presenters

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