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Northern Crops Institute

Connecting in the Global Marketplace

Northern Crops Institute
NDSU Dept. 7400
PO Box 6050
Fargo, North Dakota, USA 58108-6050
Phone: 701-231-7736
Fax: 701-231-7235
Email: nci@ndsu.edu

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Educational Courses

  • 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.
  • Inquiries should be directed to Assistant Director John Crabtree.

 

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2010 Short Course Schedule


Course Dates

Course Title

Registration Deadline

Fee (US$)


April 13-15

2010 Pasta Short Course

Pasta Production and Technology

This course provides fundamental and applied aspects of manufacturing extruded and sheeted pasta products. Raw material quality criteria, specifications, and processing variables and their impact on final pasta product quality are presented in detail. Lectures are supplemented with pilot-scale processing of traditional extruded pasta products.  Quality tests employed in the evaluation of raw materials (wheat, semolina, flour) and finished products are also demonstrated. Participants will have an opportunity to do actual hands-on pilot-scale pasta processing.

Go here for more information and to register.

March 29
$900
   

April 27-29

2010 Flax and Canola Short Course

Functionality of Canola and Flaxseed in Food Systems

This short course highlights the functionality of canola and flaxseed fortified foods. Food product development applications (baked, dairy, and snack products), nutritional aspects, labeling, process technologies and sensory evaluation of canola and flaxseed fortified foods will be discussed. Lectures will be supplemented by considerable hands-on experience in NCI’s baking and processing laboratories.

Go here for more information and to register.

April 12
$750

May 4-6

2010 DDGS Short Course

DDGS: Nutrition, Use and Feed Manufacturing

This course will highlight recent advances in nutritional composition, feeding, handling, and feed manufacturing of distiller’s grains alone and in combination with complementary ingredients. Of special interest will be “hands-on” pellet production in NCI’s Feed Production Center and site visits to users of distiller’s grains and an ethanol facility.

Go here for more information and to register.

April 19
$750

May 17-21

2010 Advanced Grain Procurement Short Course

Advanced Grain Procurement Strategies

The Advanced Grain Procurement Strategies Short Course is designed to address risk management tools and marketing strategies that assist buyers in competing in the international grain business. Participants will learn advanced techniques in commodity merchandising through lectures by authorities on futures market theory led by Dr. William Wilson, an expert in commodity futures trading and consultant to the international grain and food processing industries, and interaction with U.S. grain merchandisers who have years of practical experience in the international grain business.

Go here for more information and to register.

April 30

$1,100

 


June 8-10

2010 Legumes Short Course

Legumes in Food Products

This short course will discuss the use of food legumes in food products. Dry edible beans, peas, lentils, chickpeas and food grade soybeans will be evaluated and discussed. Food product development applications (pasta, extruded snack, canned and baked products), nutritional aspects, labeling, process technologies and sensory evaluation of food legumes will be elaborated. Lectures will be supplemented by considerable hands-on experience in NCI’s baking and processing laboratories.

Go here for more information and to register.

May 17
$750

June 15-17

2010 Basics of Wheat Short course

Basics of Wheat and Flour Quality

In today’s competitive environment, end-users in the cereal grains industry are seeking out specific quality traits or characteristics to satisfy a growing quality-conscious marketplace. Companies supplying wheat, flour, ingredients, equipment, and services to these end-users are in a better position to deliver the right product if they understand how grain type and quality affects the milling and baking processes. At this course, you will learn about the importance of quality and how differences can influence milling and baking performance; how to evaluate wheat and flour quality; the milling process and its effect on flour; and flour requirements for different end-use products. Laboratory demonstrations will provide hands-on experience.

Go here for more information and to register.

May 26
$750

July 12-16

2010 Pasta Short Course

Pasta: Raw Materials and Processing Technology

This course provides participants with technical information and “hands-on” experience in extrusion and drying of pasta products. Speakers will present raw material quality criteria, specifications, and processing variables and their impact on final pasta product in detail. Participants will process pilot-scale pasta, followed by a cooking exercise evaluating the final product. The course concludes with a tour of a commercial pasta manufacturing facility. As a result of attending the course, participants will be more aware of the processing and non-processing variables that can and will affect pasta quality.

Go here for more information and to register.

June 28
$1,100

July 26-30

2010 Baking with Soy Short Course

Baking with Soy

This course highlights the use of soy ingredients in baking applications, by elaborating physical dough properties, baked product quality, technical specifications of soy ingredients and regulations and health claim issues in the U.S. Different types of breads and other bakery products will be demonstrated to highlight various functional properties of adding products. Considerable amount of time is spent in the laboratory doing hands-on baking.

Go here for more information and to register.

June 28
$1,000

August 17-20

2010 Barley Malt Quality Short Course

Barley Malt Quality Evaluation

This course reviews, through lecture and demonstrations, the quality components of barley and malt necessary to produce an acceptable beer. Course content and laboratory demonstrations are designed to assist malting and brewing staff to round out their knowledge of the importance of various quality traits and various biochemical processes associated with the production of malt and beer.

August 2

$850 ASBC member

$900 non-member


Sept. 20-29

2010 Grain Procurement Short Course

Grain Procurement Management for Importers

This course is designed for individuals who are responsible for purchasing grain. The eight-day course will focus on the mechanics of grain merchandising. Participants receive a course manual containing an outline of each presentation, printed copies of the visuals used, and other printed materials for future reference. Academic and commodity trade authorities will lecture on cash and futures markets. Grain merchandisers will guide you through the full complexity of the international grain markets. Seminars will be presented by grain merchandisers at the Minneapolis Grain Exchange. The class will also have on-site visits to a country elevator, an export grain terminal, and a barge facility.

Go here for more information and to register.

September 3
$1,400

October 4-8

2010 Feed Manufacturing Short Course

Feed Manufacturing Technology

This course will update participants on current trends in feed production and feedmill management, including ingredient price outlook, use of DDGS in feed, computer software for feedmills, grain storage and aeration, pest management, and HACCP.  Emphasis on feed manufacturing technology--particle size reduction, mixing, steam conditioning and pelleting. Discussion of feedmill design and construction.  Hands-on demonstrations of analytical equipment and feed manufacturing. Field trip to local grain terminal elevator.

September 13
$1,100

October 18-22

2010 Alternative Ingredients in Finfish Aquaculture Short Course

Alternative Ingredients in Finfish Aquaculture

This course will highlight oilseeds and ethanol co-products for aqua feeds used in finfish production.  Course will include hands-on extrusion processing and visits to regional research facilities and fish production sites.

September 27

$1,100

Possible Courses for 2010 -- Watch for Dates!

 

Baking with Durum and Hard Red Spring Wheat (International)

Six classes of wheat and various wheat varieties are grown in the U.S. These classes and varieties are used in baking applications that are suited to the specific traits and characteristics of the wheat. This course will examine baking applications of hard spring wheat and explore the use of durum in non-pasta products. Course lectures will be supplemented in the NCI's analytical, baking and processing laboratories.

  Milling of Hard Wheats
 

Food/Feed Safety

 

Pasta and Other Durum Products


Courses Available Upon Request: Call or email for information.

   
  • Biosecurity Awareness and Animal Production
  • Blending Wheat for Desired Functionality and Specialized Uses
  • Ethnic Breads (e.g., Arabic, Asian-Subcontinent, European)
  • Feed Manufacturing Technology and Feedmill Management
  • Flour Quality Evaluation for Frozen Doughs & Specialty Breads
  • Frozen Dough and Specialty Breads
  • Hard Red Spring and Durum Wheat Milling
  • International Protocol
  • Marketing: Wheat-Flour Processed Products
  • Processing for Value-Enhanced Products
  • Statistical Process Control (SPC) and the Feed Industry
  • Wheat and Flour Quality
  • Whole Wheat: Milling, Baking and Nutrition
   

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