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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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2014 Short Course Schedule

IMPORTANT NOTE: Enroll early. All courses are contingent upon sufficient enrollment numbers.
Do not make travel reservations until NCI confirms that course will be offered.
The starred * courses are presented in a cooperative effort with
the International Grains Program, Kansas State University.



Course Dates

Course Title

Deadline

Fee


 
April 7-9, 2014

Durum Wheat Milling*

March 17
$700
2013 Durum Milling course

This course will familiarize participants with durum wheat and provide a technical overview of durum milling. Differences between bread wheat and durum wheat milling and similarities between farina and semolina production are emphasized. Subject matter meets the needs of newcomers to the durum industry as well as those with years of other types of milling experience. The intent is to increase the miller's insight into milling performance and semolina quality.

This course is co-sponsored by the International Grains Program (IGP) in the Department of Grain Science and Industry at Kansas State University.

***Special Rate of $1,200 if you take both the Durum Wheat Milling and Pasta Production and Technology courses. That's a 25% discount!

Go here for more information and to register.

     

 
April 9-11, 2014

Pasta Production and Technology

March 17
$900
 
2013 Pasta course

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.

***Special Rate of $1,200 if you take both the Durum Wheat Milling and Pasta Production and Technology courses. That's a 25% discount!

Go here for more information and to register.

   

 


May 19-23, 2014

Advanced Grain Procurement Strategies*

April 28
$1,100
 
2013 Advanced Grain course

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. This course is co-sponsored by the International Grains Program (IGP) in the Department of Grain Science and Industry at Kansas State University.

Go here for more information and to register.

     

 
June 2-5, 2014

Extruded Snacks with Pulse Ingredients

May 20
$1,000
 
2013 Snack course

This unique extrusion course focuses on pulse, namely dry edible bean, peas, and lentils. Pulse can be used as functional ingredients to produce nutritious snacks with low allergens, gluten-free, and high in protein, fiber, anti-oxidants, and micronutrients. This course discusses fundamental pulse ingredients, and how each type of pulse performs in snack extrusion and other applications. Raw material quality, specification and processing variables and their impact on final pulse snack product quality are presented in detail. Fundamental extrusion technology will also be discussed. Participants will have an opportunity to do actual hands-on pilot scale snack extrusion and troubleshooting. The participants will get to understand multiple factors that play a role in the manufacturing of pulse snacks.  

Go here for more information and to register.


     

 
July 15-17, 2014

Rheology of Wheat and Flour Quality

June 23
$800
 
2013 Rheology course

The Rheology of Wheat and Flour Quality short course will focus on wheat quality and how to analyze, interpret, and apply rheological results effectively. This course covers all aspects of wheat quality from kernel quality, milling, rheology analysis, and baking evaluation. Participants will gain extensive hands-on experience on each rheological instrument (farinograph, extensigraph, alveograph, Mixolab, RVA, and others). The course is highly recommended for quality control/assurance and research and development personnel.

Go here for more information and to register.

     

 
August 12-15, 2014

Barley Malt Quality Evaluation

July 25
$900
 
2012 Barley Malt course 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.      

 
September 15-24, 2014

Grain Procurement Management for Importers

August 18
$1,400
 
2013 Grain Procurement course

This eight-day course focuses on the mechanics of grain merchandising and is designed to educate individuals who are responsible for purchasing grain. Academic and commodity trade authorities lecture on cash and futures markets. Grain merchandisers guide you through the full complexity of the international grain markets. Opportunity to meet with grain merchandisers in Minneapolis. Participants receive a flash drive containing an outline of each presentation, copies of the visuals used, and other printed materials for future reference. The class also has on-site visits to a country elevator, an export grain terminal, and a barge facility.

Go here for more information and to register.

     

 
   


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