Pasta Production and Technology Course
April 18-20, 2017
Northern Crops Institute
Fargo, North Dakota, USA
REGISTRATION DEADLINE: Monday, March 27, 2017
This course introduces the fundamental and applied aspects of manufacturing extruded pasta products. Raw material quality criteria, specifications and processing variables, and their impact on final pasta product quality are presented in detail.
Who Should Attend?
Plant managers, production directors, research and development managers, and technologists.
Why Should You Attend?
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 cause, 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.
Tuesday, April 18
- Durum Varieties: Where Are We Headed?
- Quality Evaluation of Durum Wheat
- Semolina Quality
- Pasta Quality
- Laboratory: Durum Wheat Quality Tests
- Laboratory: Semolina Physical and Rheological Tests
Wednesday, April 19
- Commercial Production of Pasta
- Hands-on Pilot Pasta Processing
- Pasta Die Design
- Pasta Drying Technology
- Food Safety: Setting up a HACCP Program
- Tour: Field Trip to Pasta Manufacturing Facility
Thursday, April 20
- Equipment Options for Pasta Extrusion
- Hands-on Pasta Cooking Quality Evaluation
- Quality Assurance/Control in Pasta
- Functional and Alternative Pasta Ingredients
- Specialty Pasta Technology (gluten-free)
- Identifying Pasta Defects: Causes and Solutions
IMPORTANT NOTE: Enroll early. All courses are contingent upon sufficient enrollment numbers. Do not make travel reservations until NCI confirms that the course will be offered.
Registration Fee: $975
REGISTRATION DEADLINE IS MONDAY, MARCH 27, 2017.
For your course fee, you will also receive a flash drive containing materials from lectures and laboratory demonstrations, refreshments during scheduled breaks and one luncheon. Hotel rooms and other meals ARE NOT included. Cancellations received after Monday, March 27, 2017, will be assessed a 10% service fee.
To pay by credit card or with an electronic check for the course, click here.
To pay by check or wire transfer, fill out this form. Mail the form with your check to Northern Crops Institute (address below). Checks must be payable to Northern Crops Institute and drawn on a United States bank. Contact Northern Crops Institute for wire transfer instructions.
Groups of Three or More:
A reduced registration fee of $900 per person is available to groups of three or more from the same company.
On the first day, course participants should be in the hotel lobby by 8 a.m. for transportation to the Institute. Class will begin at 8:30 a.m. on Tuesday, April 18 and will adjourn around 4 p.m. on Thursday, April 20.
Daily complimentary transportation will be provided between Northern Crops Institute and the hotel.
3803 13th Avenue South, Fargo, North Dakota
Single Room Rate: $105.00 + 10.5% tax/night
Make your reservation directly with the hotel by calling 877-282-2700 and mention that you are with Northern Crops Institute in order to obtain the special rate. Reservations must be received by the hotel by Monday, March 27, 2017, to qualify for the special rate. All hotel rooms are non-smoking.
Information and Special Requirements:
The course is offered in a non-smoking environment. You are welcome to wear casual business attire. If you have questions or special needs (dietary or physical requirements), please contact:
Northern Crops Institute
NDSU Dept. 7400
P.O. Box 6050
Fargo, ND 58108-6050 USA
About Northern Crops Institute
Northern Crops Institute is an 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, Northern Crops Institute 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 135 countries.
North Dakota State University is an Equal Opportunity Institution. This publication will be made available in alternative formats upon request (701-231-7736).