Apr 20

Pasta Production and Technology Course

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.

Program Schedule

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
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.

Course Schedule:
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 Transportation:
Daily complimentary transportation will be provided between Northern Crops Institute and the hotel.

Hotel Information:
Holiday Inn
3803 13th Avenue South, Fargo, North Dakota
Phone: 877-282-2700
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
Phone: 701-231-7736
Fax: 701-231-7235
Email: nci@ndsu.edu
Website: www.northern-crops.com

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).

Barley and Malting Quality: A Field to Brewhouse Perspective
Oct 15

Barley and Malting Quality: A Field to Brewhouse Perspective

October 12-15, 2015

Northern Crops Institute
Fargo, ND


This 3.5 day short course is intended to provide an intensive overview of the many factors impacting barley and malt quality from the field to the brewhouse. Lectures, discussion sessions and laboratory demonstrations will provide participants with the knowledge to understand malt processing and to effectively interpret barley and malt analyses. This is an excellent opportunity to learn from a group of internationally recognized experts assembled from industry, academics and government.  Course Fee: $600 per person.  The registration price includes course materials, transportation during the course, and some meals. Other meals are on your own. Travel expenses and hotel are your responsibility.

Grain Procurement Management for Importers
Sep 24

Grain Procurement Management for Importers

This eight-day course focuses on the mechanics of grain merchandising and is designed to educate individuals who are responsible for purchasing grain. Academic and commodity trade authorities lecture on cash and futures markets. Grain merchandisers guide you through the full complexity of the international grain markets. Opportunity to meet with grain merchandisers in Minneapolis. Participants receive a flash drive containing an outline of each presentation, copies of the visuals used, and other printed materials for future reference. The class also has on-site visits to a country elevator, an export grain terminal, and a barge facility.

Rheology of Wheat and Flour Quality
Jul 17

Rheology of Wheat and Flour Quality

Deadline: June 23
Cost: $800

The Rheology of Wheat and Flour Quality short course will focus on wheat quality and how to analyze, interpret, and apply rheological results effectively. This course covers all aspects of wheat quality from kernel quality, milling, rheology analysis, and baking evaluation. Participants will gain extensive hands-on experience on each rheological instrument (farinograph, extensigraph, alveograph, Mixolab, RVA, and others). The course is highly recommended for quality control/assurance and research and development personnel.