Breakfast Cereals and How They Are Made

Alicia Antonio Perdon is a cereal scientist with more than 25 years of experience in the breakfast cereal industry. Dr. Perdon started her career in research at the International Rice Research Institute where she authored more than a dozen papers on rice functionality and biochemistry. While working on her graduate degree, she established the Rice Processing Laboratory at the University of Arkansas. It was at the university where she integrated the food polymer/glass transition concept to understand and improve rice drying/fissuring and co-authored several papers. Working for Kellogg Company and General Mills, Dr. Perdon applied her food material science, sugar crystallization and cereal chemistry expertise to optimize food development and manufacturing processes with a focus on process efficiency and cost reduction while maintaining product quality. Her research resulted in several patents on cereal coating and bran nutritional property improvement. At Kellogg's, she establisheda farm to fork global program on rice that included breeding, adoption of sustainable agronomic practices and training on post-harvest processing to reduce waste and improve product quality. Dr. Perdon was a Chairperson and Board of Trustee member for Asia Rice Foundation USA from 2008-16 and the Newsletter Editor for AOCS Food Structure and Functionality Forum from 2006-09. She was a member of the International Food Technologists and American Association of Cereal Chemists for several years.

1. Breakfast Cereals and How They are Made - Introduction Alicia A. Perdon, Kaisa S. Poutanen, and Sylvia L. Schonauer 2. Breakfast Cereals-Forms, Ingredients, and Process Flow Robert Fast, Alicia A. Perdon, and Sylvia L. SchonauerSection One - Raw Materials' Fundamentals 3. An Agronomic Overview of US Cereal Cropping Systems Maria Arlene A. Adviento-Borbe 4. Cereal Grains and Other Ingredients Alicia A. Perdon and Ulla Holopainen-Mantila 5. Cereal Raw Material Pretreatment Kaisa S. Poutanen 6. Major Changes in Cereal Biopolymers During Ready-to-Eat Cereal Processing Victor T. Huang and Alicia A. Perdon 7. Extrusion--Cooking and Expansion Magdalena Kristiawan, Laurent Chaunier, Aleida J. Sandoval, and Guy Della Valle 8. Thin-Layer Sugar Crystallization Principles Richard W. HartelSection Two - Process and Packaging 9. Material Handling and Transporting Sylvia L. Schonauer and Robert B. Fast 10. Weighing and Blending (including granola processing) Robert Fast, Alicia A. Perdon, and Sylvia L. Schonauer 11. Cookinglwood Caldwell Robert Fast, Bradley Strahm, Paul Whalen, and Sylvia L. Schonauer 12. Drying James C. Breslin 13. Milling and Forming Joseph A. George, Elwood F. Caldwell, Robert B. Fast, Charles Lauhoff, and Leon Levine 14. Tempering Elwood Caldwell, Robert Fast, James Ievolella, Harry Levine, Louise Slade, Sylvia L. Schonauer, and Alicia A. Perdon 15. Toasting James C. Breslin and Kevin Knott 16. Coating James C. Breslin, Robert E. Burns, and Wilf H. Jones 17. Fortification Carol Saade and Emily O. Arijaje 18. Packaging Technology and Food Quality Frank E. Pringle, Edward J. Monahan, and Elwood F. CaldwellSection Three - Finished Food 19. Nutritional Aspects of Breakfast Cereals Julie Miller Jones and Kaisa S. Poutanen 20. Environmental Challenges in Breakfast Cereal Manufacture John Etzcorn and Alicia A. Perdon 21. Breakfast Cereals: Current and Future Challenges Steve Leusner