Take Me to Registration Information:
Food legumes (edible beans, peas, lentils, chickpeas and food grade soybeans) are nutritionally diverse crops that can be successfully utilized as a food ingredient or base for new product development applications. Food grade legume crops primarily provide a natural ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins. Interest in food legumes as a food source is due to findings that suggest legumes can provide a variety of health benefits, such as reducing heart disease, diabetes and cholesterol.
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 hands-on experience in NCI’s analytical, baking, pasta and extrusion processing laboratories.
Provide assistance to food companies in developing new products with food legumes.
Provide solutions on food legume quality and processing.
Utilize food legumes in functional food industry.
Provide technical information on using food legumes as an ingredient.
Sam Chang, Ph.D.
Professor
Dept. of Cereal & Food Science
North Dakota State University
Fargo, North Dakota
Gerald Combs Jr., Ph.D.
USDA-ARS
Human Nutrition Research Center
Grand Forks, North Dakota
Clifford Hall III, Ph.D.
Associate Professor
Dept. of Cereal & Food Science
North Dakota State University
Fargo, North Dakota
Thunyaporn Jeradechachai
Crop Quality Specialist
Northern Crops Institute
Kevin McPhee, Ph.D.
Associate Professor
Dept. of Plant Sciences
North Dakota State University
Fargo, North Dakota
Juan Osorno, Ph.D.
Assistant Professor
Dept. of Plant Sciences
North Dakota State University
Fargo, North Dakota
Rilie Morgan
Processing Specialist
Northern Crops Institute
Mehmet Tulbek, Ph.D.
Technical Director
Northern Crops Institute
Senior administrative professionals, research and development managers, food product development scientists, quality control managers and purchasing agents for baking, milling, pasta & noodle, puffed snack, breakfast cereal and dairy companies.
Tuesday, June 8
Wednesday, June 9
Thursday, June 10
Registration Fee: $750. Payment in full is due before the start of the course. Registration deadline is May 17, 2010. Course fee includes written materials associated with lectures and laboratory demonstrations, and scheduled refreshment breaks. Hotel rooms and other meals are not included in registration 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: Special rates are available to groups of 3 or more from the same company. Contact NCI for more information.
Cancellations: Cancellations received after May 17, 2010 will be assessed a 10% service fee.
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, June 8 and adjourn at 4 p.m. on Thursday, June 10.
Non-smoking environment. Casual business attire.
Daily Transportation: Daily complimentary transportation will be provided between NCI and the hotel.
Hotel Information:
Ramada Plaza Suites
1635 42nd Street South
Fargo, ND 58103
Phone: 701-277-9000
Single Room Rate: $ 75.00 (+ 9.5 % tax/night)
All hotel rooms are non-smoking. 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 May 17, 2010 to qualify for the special rate.
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).