Flaxseed and canola are oilseeds grown in the Northern Great Plains. Milled flaxseed has traditionally been used as an ingredient in breakfast cereals and breads, whereas canola oil is primarily used as healthy oil in baked products, dairy foods and frying applications. In the last decade, a significant number of products containing flaxseed and canola oil have been developed primarily for the health food market. The interest in flaxseed and canola oil as ingredients is due to findings that suggest that flaxseed and canola oil can provide a variety of health benefits, such as reducing heart disease and cancer risks.
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.
Lectures will be supplemented by hands-on experience in NCI’s analytical, baking and processing laboratories.
Assist the food industry in developing functional food products and improving current formulations
Utilize flaxseed and canola oil as a consistent ingredient for the functional food market
Assist food professionals develop stable flaxseed & canola oil fortified products
Provide technical information on the use of canola oil & flax seed as an ingredient
Senior administrative professionals, research and development managers, food product development scientists, quality control managers and purchasing agents of baking, milling, pasta & noodle, puffed snack and breakfast cereal companies.
Dave Booher |
Hans Kandel, Ph.D. |
Barry Coleman |
Frank Manthey, Ph.D. |
Sheri Coleman, BSN, RN |
Rilie Morgan |
Clifford Hall III, Ph.D. |
Susan Raatz, Ph.D. |
Thunyaporn Jeradechachai |
Mehmet Tulbek, Ph.D. |
Tuesday, April 27 |
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Wednesday, April 28 |
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| Thursday, April 29 |
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Registration Fee: $750. Payment in full is due one week before the start of the course. Registration deadline is April 12, 2010. Course fee includes written materials associated with lectures and laboratory demonstrations, and scheduled breaks. Hotel rooms and other meals are not included in tuition.
Cancellations received after April 12, 2010 will be assessed a 10% service fee.
To pay by credit card or with an electronic check, click here.
To pay by check or wire transfer, fill out the form and mail with your check to Northern Crops Institute (address below). Checks must be payable to Northern Crops Institute and drawn on a U.S. bank. Contact NCI for wire transfer instructions.
Groups of three or more: Contact NCI for more information. Special rates are available to groups of 3 or more from the same company.
Course Schedule: On the first day of class, course participants should be in the hotel lobby by 8:30 a.m. for transportation to the campus. Class will begin at 9:00 a.m. on Tuesday, April 27 and adjourn around 4:00 p.m. on Thursday, April 29.
Non-smoking environment. Casual business attire.
Daily Transportation: Daily complimentary transportation will be provided between NCI and the hotel.
Hotel Information:
Expressway Suites
4303 17th Avenue South, Fargo, North Dakota 58103
Phone: 701-239-4303 Fax: 701-356-6712
Single Room Rate: $ 74.95 + 9.5% tax/night.
Make your reservation directly with the hotel and mention that you are with Northern Crops Institute in order to obtain the special rate. Reservations must be received by the hotel by April 12, 2010 to qualify for the special rate. All hotel rooms are non-smoking.
Information and Special Requirements: If you have questions or special needs (dietary or physical requirements), please contact Northern Crops Institute.
Mailing Address:
Northern Crops Institute
NDSU Dept. 7400
PO Box 6050
Fargo, ND 58108-6050 USA.
Phone: 701-231-7736 Fax: 701-231-7235.
E-mail: nci@ndsu.edu Internet: www.northern-crops.com
About Northern Crops Institute
Northern Crops Institute is the international center for meeting and learning about crops produced in the four-state region of North Dakota, South Dakota, Minnesota and Montana. Situated on the campus of North Dakota State University, NCI exists as a forum to bring together customers, commodity traders, technical experts, processors and producers from all points of the globe for discussion, education, and technical service programs. Since 1983, the Institute has hosted visitors from more than 127 countries.
NDSU is an Equal Opportunity Institution. This publication will be made available in alternative formats upon request (701-231-7736).