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
Educational Courses
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Refresh your expertise and be exposed to existing and new technology.
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Two-days to two-weeks in length.
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Lectures, case histories, laboratory demonstrations, and tours.
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Experts from industry, government, and universities serve as guest lecturers.
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Customized programs available upon request.
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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
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.
April 27-29
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.
May 4-6
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.
May 17-21
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.
$1,100
June 8-10
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.
June 15-17
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.
July 12-16
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.
July 26-30
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.
August 17-20
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.
$850 ASBC member
$900 non-member
Sept. 20-29
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.
October 4-8
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.
October 18-22
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
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.
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