|
|
DisplayTitle 
2024 Rice Quality and Evaluation Short Course
Page Content
May 22–23, 2024 | University of Arkansas, Fayetteville, AR, or Online
View On-Demand Material
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.
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
Wednesday, May 22, 2024
All Times are Central
8:30 - 9:00 AM | Check-In
| 9:00 - 9:15 AM
| WelcomeYa-Jane Wang, Professor of Carbohydrate Chemistry, UA Department of Food Science | 9:15 - 10:00 AM | I. Genetic, Cultural & Environmental Factors Impacting Rice QualityRusty Bautista, RiceTec, Cereals & Grains Association - Rice Division - 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 ResearchRusty Bautista, Rice Tec, Cereals & Grains Association - Rice Division
| 10:45 - 11:00 AM | Break
| 11:00 AM - 12:00 PM
| III. Rice MillingGriffiths G. Atungulu, Director, Arkansas Rice Processing Program - 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
| 12:00-1:00 PM | Lunch | 1:00 - 2:00 PM
| IV. Degree of MillingGriffiths G. Atungulu, Director, Arkansas Rice Processing Program - 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 - 2:15 PM
| Break
| 2:15 - 3:15 PM | V. Factors Impacting Milling Yield LevelsGriffiths G. Atungulu, Director, Arkansas Rice Processing Program - 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
| 3:15 - 3:30 PM
| Break/Walk to Lab
| 3:30 - 4:30 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
|
Thursday, May 23, 2024
All Times are Central
8:15 - 9:15 AM | VI. Structure and Composition of A Rice KernelYa-Jane Wang, Professor of Carbohydrate Chemistry, UA Department of Food Science - Kernel Development on a Rice Plant
- Individual Kernel Development
- Gross Structure and Composition of a Rice Kernel
- Physicochemical Characteristics of Kernel Constituents
| 9:15 - 10:15 AM
| VII. Rice PropertiesYa-Jane Wang, Professor of Carbohydrate Chemistry, UA Department of Food Science - Gelatinization Properties
- Pasting Properties
- Aging Effects
| 10:15-10:30 | Break | 10:30 AM - 11:30 PM | VIII. Rice Changes in ProcessingYa-Jane Wang, Professor of Carbohydrate Chemistry, UA Department of Food Science - Milling
- Grinding
- Parboiling
- Extrusion/Puffing
- Cooking
| 11:30 - 12:00 AM | Lab Demonstrations- Amylose Content by Colorimetry
- Gelatinization Temperature by DSC
- Rapid Visco-Analyser
| 12:00 - 1:00 PM | Lunch | 1:00 - 2:00 PM | IX. Sensory Evaluation of Raw and Cooked RiceHan-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
| 2:00 - 2:15 PM | Break/Walk to Sensory Lab | 2:15 - 4:15 PM | X. Sensory Evaluation ExerciseHan-Seok Seo, Professor of Sensory Science, UA Department of Food Science - Sensory Evaluation of Uncooked Rice
- Sensory Evaluation fo Cooked Rice
| 4:15 - 4:30 PM
| Break/Walk to Classroom
| 4:30 - 4:45 PM | Return to Classroom for Final Discussion and Q&A |
Onsite Cost
REGISTRATION IS SOLD OUT.
Registration includes attending two full days of training, access to all course materials, a certificate of completion, light snack breaks, and lunch.
Cereals & Grains Association Member: $695
Cereals & Grains Association Non-Member: $850Virtual 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.
Registration InformationCancellations received at the Cereals & Grains Association office on or before May 5, 2024, 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, 2024, 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, 2024. If the Cereals & Grains Association cancels this course, your registration fee will be refunded in full. In the event the 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.)
View COVID-19 Information
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, 2024.
Be sure to reference "Rice Processing Program" when booking your Hotel Room
Dr. Griffiths G. Atungulu |
Dr. Atungulu is Associate Professor and Interim 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. 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. |
Dr. Han-Seok Seo |
Dr. Seo is an Associate 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. Ya-Jane Wang |
Dr. Wang received her B.S. in Agricultural Chemistry from National Taiwan University in 1986, M.S. in Food Science from University of Minnesota, Twin Cities in 1989, and Ph.D. in Food Science and Technology from Iowa State University in 1992. She joined the Food Science Department at the University of Arkansas as a Carbohydrate Chemist in 1999 after working at American Maize Products Company as a starch chemist for more than 5 years. She has worked extensively with rice breeders, agronomists, engineers, and food scientists in the U.S. and from different countries to investigate starch structures and properties in relation to rice quality and applications. She has also characterized the common and unique quality traits among U.S. and imported rice cultivars to identify the underlying starch characteristics that impact such traits. She has worked with companies using starch and rice in their products, such as rice producers and processors, cereals, granolas, beers, crackers, vegetarian/vegan products, sushi and mochi products.
|
|
