Northern Crops Institute

Connecting in the Global Marketplace

Northern Crops Institute
Bolley Drive
North Dakota State University
Fargo, ND, USA 58105

Phone: 701-231-7736
Fax: 701-231-7235
Email: nci@ndsu.edu

• Refresh your expertise and be exposed to existing and new technology.
• Three-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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Short Courses in 2008

Course Dates

Course Title

Registration
Deadline

Fee (US$)

June 16-18, 2008

DDGS (Mexico and Central America)

July 14-18, 2008     

Pasta:  Raw Materials and Processing Technology (International)

Highlights the raw materials and processes used in the production of traditional dried pasta.  Quality characteristics, nutrition, durum milling, commercial pasta production, functional and non-traditional ingredients, physical and rheological tests, pasta quality evaluation.  Hands-on pasta processing.  Tours of area pasta manufacturing plant and supermarkets.

July 28 - Aug. 1

Baking With Soy (International)

This course will highlight 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 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 will spent in the laboratory doing hands-on baking.

July 14, 2008

$ 1,000

August 5 -7, 2008

Pulse Quality and Utilization

This course highlights pulse breeding, nutritional benefits of pulses, sourcing pulses, pulse quality evaluation, milling of pulses, utilization of pulses in food systems (bread, pasta, soup, extruded snacks and canned products).  Lectures will be supplemented by hands-on experience in NCI’s grain grading, analytical, baking and process-ing laboratories.

August 11-14, 2008

DDGS (Japan)

August 19-22, 2008

NCI/ASBC Barley Malt Quality Evaluation

The purpose of this course is to review through lectures and demonstrations the quality components of barley and malt necessary to produce an acceptable beer. Course content and lab demonstrations are designed to assist malting and brewing staff in rounding out their knowledge of various quality tests and biochemical processes associated with the production of malt and beer.  Laboratory and greenhouse demonstrations will address barley breeding, gene mapping, malt analysis, and pilot brewing. Participants will tour a local malt plant and elevator to observe their barley handling.

Co-sponsored by the American Society of Brewing Chemists and the Institute of Barley and Malt Sciences

ASBC member:
$ 825;

non-member:
$ 875.

September 8-17, 2008

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 7-9, 2008

NCI/AFIA Feed Safety: Managing a HACCP Program

Brochure coming soon! Check back soon.

Feed/Food Safety is one of the paramount concerns of commercial producers, government regulatory agencies and consumer protection groups.  In 2007, feed and food industries faced several serious challenges and surprises.  There is no way to know what the challenges and surprises of 2008 will be.  Feed and food safety is a dynamic process that strives for continued improvement.  This program will provide a “big-picture” vision of current and future safety concerns.  Participants will gain an understanding of what feed safety systems can and cannot do and which system is best suited to their needs.  Reviewing the status of the FDA Amendments Act, current US domestic federal regulations and EU requirements will place feed manufacturer in a proactive mode leading to reduced liability risk, improved public perception, and greater consumer confidence.

Co-sponsored by NCI, the American Feed Industry Association, and the National Grain and Feed Association.

October 21-22 , 2008

(Limited class size)

NCI/AFIA DDGs and Pellet Manufacture Workshop

This course will highlight pelleting of distillers grains alone and in combination with complimentary ingredients. Considerable time will be devoted to hands-on pellet milling. Course goals include achieving consistent pellet quality, improving pellet mill operating efficiency, and producing feed that increases animal performance. Course topics: Physical characteristics of distillers grains; Pellet mill operation and Pellet quality; Complementary ingredients; and Hands-on pellet production. Class size is limited to 12 participants. Register early!

Co-sponsored by NCI and the American Feed Industry Association.

Oct. 3, 2008

October 28-30, 2008

Exploring Whole Grain Foods

New Brochure coming soon! Check back soon.

Whole grain consumption has increased significantly and is projected to be a major segment in the food industry. This course will provide an insight into processing, sourcing and functionality of whole grain ingredients. Course lectures will be supplemented by hands-on experience in NCI's analytical and processing laboratories.

$ 750

March 24-26, 2008

Flaxseed: Adding Functional Food Value

This course highlights nutritional benefits of flaxseed, flaxseed quality, milling of flaxseed, storage stability and utilization of milled flaxseed in bread (pan, hearth, pita, tortilla and chapati), pasta, noodle and extruded snack products and sensory properties of flaxseed in food systems. Course lectures will be supplemented by hands-on experience in NCI's grain grading, analytical, baking and processing laboratories.

Offered in conjunction with the 62nd Annual International Flax Institute, March 27-28 in Fargo, ND. For more information on the Flax Institute, contact Lisa Johnson, (701) 231-7122 or email her at lisa.johnson@ndsu.edu. You must register separately for the Flax Institute. Flax Institute registration is not included in short course registration.

April 15-17, 2008

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 22-23, 2008

NCI/AFIA DDGs and Pellet Manufacture Workshop

This course will highlight pelleting of distillers grains alone and in combination with complimentary ingredients. Considerable time will be devoted to hands-on pellet milling. Course goals include achieving consistent pellet quality, improving pellet mill operating efficiency, and producing feed that increases animal performance. Course topics: Physical characteristics of distillers grains; Pellet mill operation and Pellet quality; Complementary ingredients; and Hands-on pellet production. Class size is limited to 12 participants. Register early!

Co-sponsored by NCI and the American Feed Industry Association.

April 7 , 2008

May 12-16, 2008  

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.

Courses Available Upon Request: Call or email for information.

• Durum Wheat Milling - This course provides a technical overview of durum milling for the production of high quality semolina. Differences between bread wheat and durum wheat milling and similarities between farina and semolina production are emphasized. Hands-on milling on a pilot durum mill and visits to a commercial mill and pasta plant supplement lectures.
• Marketing: Wheat-Flour Processed Products
• Feed Manufacturing Technology and Feedmill Management
• Statistical Process Control (SPC) and the Feed Industry
• Processing for Value-Enhanced Products
• Flour Quality Evaluation for Frozen Doughs & Specialty Breads
• Biosecurity Awareness and Animal Production