本課程將從食品加工及產業價值鏈的角度，來介紹穀物原料從採收後，在工廠進行初級、二級、高級等不同層級的加工後，銷售至顧客及消費大眾之各式穀物加工產品，使同學瞭解穀類食品的加工產品與相關技術。

This course will introduce the grain raw materials from the perspective of food processing and industry value links, and after processing at the factory at the primary, secondary, and advanced levels, it will be sold to customers and consumers for various grain processing products, so that students can understand the processing products and related technologies of grain foods.

本課程主要分成三個單元介紹穀物食品加工：(1)穀物種類、結構、成分、特性等概說；(2)個別穀物如稻米、小麥、玉米、燕麥、大麥、黑麥、栗、高粱、雜糧加工及產品；(3)個別榖物在食品加工上的應用。

This course is mainly divided into three units to introduce grain food processing: (1) Overview of grain types, structures, ingredients, characteristics, etc.; (2) Particular grains such as rice, millet, corn, swallow malt, black malt, chestnut, sorghum, fog processing and products; (3) Application of individual grains in food processing.

Principle of Cereal Science & Technology (second edition) R. Carl Hoseney AACC
榖類科學與加工，盧訓編著

Principle of Cereal Science & Technology (second edition) R. Carl Hoseney AACC
Visual science and processing, written by Lu Training