PLEASE NOTE: Registrations for the 2013 Pasta course are full. You can still register, but you will be put on a waiting list.Take me to Registration Information
This short course introduces the 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.
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, and a field trip to a pasta manufacturer. 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.
At this course, you will learn about:
• Fundamentals of pasta production processing and quality assurance.
• Importance of quality and how differences can influence pasta quality.
• How to evaluate durum wheat, semolina, and pasta.
Plant managers, production directors, research and development managers, and technologists.
• 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
• 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: field trip to pasta manufacturing facility
• 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 certificates
IMPORTANT NOTE: Enroll early. All courses are contingent upon sufficient enrollment numbers. Do not make travel reservations until NCI confirms that course will be offered.
Registration Fee: $900. Payment in full is due one week before the start of the course. Registration deadline is April 1, 2013. For your course fee, you will also receive a CD-ROM containing materials from lectures and laboratory demonstrations, refreshments during scheduled breaks, and one luncheon. Hotel rooms and other meals are not included in tuition. Cancellations received after April 1, 2013 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 16 and adjourn around 4:00 p.m. on Thursday, April 18.
Non-smoking environment. Casual business attire.
Daily Transportation: Daily complimentary transportation will be provided between NCI and the hotel.
3803 13th Avenue South, Fargo, North Dakota
Single Room Rate: $ 93.00 + 10.5% 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. 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: email@example.com 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 128 countries.
NDSU is an Equal Opportunity Institution. This publication will be made available in alternative formats upon request (701-231-7736).