Pasta Production and Technology Short Course
April 13-15, 2010
Northern Crops Institute
Fargo, North Dakota, USA
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The Pasta Production & Technology Short 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 followed by a cooking exercise to evaluate the final product. Group activities include an exercise in identifying pasta defects and processing causes. In addition, the group will have a field trip to a pasta manufacturer and a flour/semolina milling facility. Participants receive a complete course manual for future reference.
Program Schedule
Tuesday, April 13
• Durum varieties: Where are we headed?
• Quality evaluation of durum wheat
• Durum wheat milling and semolina quality
• Laboratory: Durum wheat quality tests
• Functional and alternative pasta ingredients
• Laboratory: Semolina physical and rheological tests
Wednesday, April 14
• Commercial production of pasta
• Hands-on pilot pasta processing
• Pasta die design
• Pasta drying technology
• Quality assurance/control in pasta
• Starch and protein: Impact on pasta quality
• Tour: Philadelphia Macaroni Company, Grand Forks, ND
• Tour: North Dakota Mill, Grand Forks, ND
Thursday, April 15
• Hands-on pasta cooking quality evaluation
• Equipment options for pasta extrusion
• Identifying pasta defects: Causes and solutions
• Fresh and frozen pasta technology
• Course evaluations and presentation of certificates
Course Faculty
Michael Ehr
Account Manager
Pasta and Extrusion Systems
Buhler, Inc.
Minneapolis, Minnesota |
Frank Manthey, Ph.D.
Associate Professor
Dept. of Plant Sciences
North Dakota State University
Fargo, North Dakota |
Elias Elias, Ph.D.
Professor
Department of Plant Sciences
North Dakota State University
Fargo, North Dakota |
Brian Sorenson
Director
Northern Crops Institute
Fargo, North Dakota |
Radwan Ibrahim, Ph.D.
Vice President
Quality Research & Development
Dakota Growers Pasta Company
New Hope, Minnesota |
Mehmet Tulbek, Ph.D.
Technical Director
Northern Crops Institute
Fargo, North Dakota |
Chris Maldari
Vice President
D. Maldari & Sons
Brooklyn, New York |
|
To Register:
Registration Fee: $900. Payment in full is due one week before the start of the course. Registration deadline is March 29. Course fee includes written materials associated with lectures and laboratory demonstrations, scheduled breaks, and one luncheon. Hotel rooms and other meals are not included in tuition. Cancellations received after March 29, 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: Special rates are available to groups of 3 or more from the same company. Contact NCI for more information.
Course Schedule: On the first day of class, course participants should be in the hotel lobby by 8:00 a.m. for transportation to the campus. Class will begin at 8:30 a.m. on Tuesday, April 13 and adjourn around 4:00 p.m. on Thursday, April 15.
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 St. South, Fargo, North Dakota 58103. Phone: 701-277-9000 Fax: 701-281-7144. Single Room Rate: $ 80.00 + 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 March 29, 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, 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).