Refresh your expertise and be exposed to existing and new technology.
Two days to two weeks in length.
Lectures, case histories, laboratory demonstrations and tours.
Experts from industry, government and universities serve as guest lecturers.
Customized programs available upon request.
2019 NCI EDUCATIONAL COURSES
Preventive Controls for Animal Food Course
Pasta Production and Technology
April 30-May 2
Baking with Hard Red Spring Wheat
Soy Based Texturized Protein and Meat Analog
Preventive Controls for Animal Food Course - PCQI Training (Brookings, SD)
Preventive Controls for Human Food Course - PCQI Training
Baking with Whole Wheat & Whole Grains
July 30-August 2
Contracting for Wheat Value (closed)
Grain Procurement Management for Importers
Barley and Malt Quality
September 30-October 3
Soybean Procurement Management for Importers
Courses marked (closed) have restricted enrollment. More courses may be added throughout the year. Please check back for course updates.
The Pasta Production and Technology Course introduces participants to the fundamental and applied aspects of pasta production and quality through lectures, laboratory demonstrations and hands-on processing in NCI’s pilot-scale pasta processing laboratory.
The Baking with Hard Red Spring Wheat Flour Course provides participants with the opportunity to learn about the quality of Hard Red Spring wheat and flour, through lectures, laboratory demonstrations and hands-on baking in NCI’s in-house baking laboratory.
The Soy Based Texturized Protein and Meat Analog Course will provide introductory information to manufacturing soy-based texturized protein and soy meat analogs, along with hands-on instruction using our Twin Screw extruder to produce these products. The course will also offer industry-focused options for final products using these soy-based meat alternatives, and an overview of soy foods on the market today.
The Preventive Controls for Animal Food course is intended to ensure safe manufacturing/processing, packing and holding of food products for animal consumption in the United States.
The Preventive Controls for Human Food course is intended to ensure safe manufacturing/processing, packing and holding of food products for consumption in the United States.
The Baking with Whole Wheat and Whole Grains course provides participants with the opportunity to learn about the utilization of whole wheat flour made from Hard Red Spring wheat, and how to incorporate other whole grain ingredients into wheat-based products. The course includes lectures, laboratory demonstrations and hands-on baking in NCI’s in-house baking laboratory.
The NCI-INTSOY course will provide an overview of many aspects of the soy industry. The course will explore new ideas for soy-based foods and snack foods, soy as a supplement to fortify foods, soy as animal nutrition, and an overview of soy production in the U.S.
This eight-day course focuses on the mechanics of grain merchandising, and is designed to educate individuals who are responsible for purchasing grain. The course provides an overview of the U.S. grain handling and marketing system and the risk management tools available to assists buyers in purchasing U.S. grain that meets their quality needs at the best value.