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

• 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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2012 Short Course Schedule (More Details Coming Soon!)

Course Dates

Course Title

Deadline

Fee

April 10-12, 2012

Pasta Production and Technology

March 20, 2012

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

May 14-18, 2012

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.
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June 12-14, 2012

Rheology of Wheat and Flour Quality

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.

July 10-12, 2012

Healthy Solutions for Food Barley Uses

This course provides the fundamental and advanced knowledge of food barley functionality as it applies to food product development utilizing food barley, including hulled and hulless barley exclusively. The participants will experience lectures, hands-on demonstrations of food barley applications, and a tour of a food barley processing plant. In addition, topics will cover the nutritional as well as analytical perspective of food barley that will be useful for individuals working in product development.      

August 7-9, 2012

Science of Gluten-Free Baking

The Science of Gluten-Free Baking Short Course provides participants with fundamental knowledge in gluten-free baking. This course emphasizes the ingredients and techniques that produce baked products with wonderful flavor and texture. The topics will cover an overview of the gluten-free industry; functionality, availability, and nutrition of gluten-free ingredients; as well as, requirements to be a gluten-free facility. Participants will gain hands-on experience in producing gluten-free baked goods and conduct baking tests on various ingredients. NCI IS NOT A DEDICATED GLUTEN-FREE FACILITY.

August 14-17, 2012

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.

September 17-26, 2012

Grain Procurement Management for Importers

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. Seminars are presented by grain merchandisers at the Minneapolis Grain Exchange. Participants receive a CD 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