1. Serious Cereal Science
Agriculture

2. Career Opportunities
Cereal Scientist: Study composition, structure, and properties of cereals. Cereals are plants such as wheat, rice, corn, barley, rye, oats.
Crop Consultant: Soil Fertility, Pest Management, Seed Selection, Weed Management, Technology.
Farmer
Biological Science Technician
Plant Breeder: The art and science of changing the traits of plants in order to produce desired characteristics.
Agronomist: Scientists who look for ways to increase soil productivity and nutritional value of crops.
Lab Researcher
Crop Production Specialist

3. Background Info
Without grains grown on American farms, the cereal shelves would be empty.
Consumers and business owners need farmers to produce the raw ingredients to fill factories, trucks, stores and to provide jobs along the way.
Graphic designers (packing), Engineers (processing), Food Scientists
1 out of 5 (20%) of Americans rely on agriculture for employment.
Grains are simply seeds or fruits of grasses – they belong to a group of grasses called cereals or cereal grains
Wheat, corn, rice, oats, rye, buckwheat, millet, barley, quinoa

4. Grains All grains have basically the same makeup.
Each kernel has a tiny “germ,” or seed at its core.
Represents 2 to 3 percent of the seed’s weight and is the embryo where new plants develop.
The germ is surrounded by the endosperm – a storage packet of starch encased in protein to nourish the young plant in its early growth of the seed sprouts.
Gluten is an elastic protein within the endosperm that stretches like bubble gum when wet and expands to hold the gas that yeast generates.
The Bran/Hull (Tough, fibrous, hard covering) protects the germ and endosperm

5. Grain Diagram

6. Grains Continued Grains are the primary raw material in bread
The kind of grain determines the flavor, texture, and nutrition of the bread
Wheat, rye, oats, and barley were the primary grains in Europe during the Middle Ages.
The main grains grown in the world today are wheat, corn, and rice.
Provide more than half of the world’s food from plants.

7. The Science of Cereal Basic Science Education:
Biology, Math, Physics
Further study in Chemistry, Food Processing, Engineering, Microbiology, Nutrition, Milling, Plant Science offers students a wide range of opportunities for careers in cereal processing, food science.
Two-year technical degrees, Four-year bachelor of science degrees, and Postgraduate degrees.