Registration deadline is March 17, 2014. Register early.
***Special Rate of $1,200 if you take both the Durum Wheat Milling and Pasta Production and Technology courses. That's a 25% discount!
This course will familiarize participants with durum wheat and provide a technical overview of durum milling. Differences between bread wheat and durum wheat milling and similarities between farina and semolina production are emphasized. Subject matter meets the needs of newcomers to the durum industry as well as those with years of other types of milling experience. The intent is to increase the miller's insight into milling performance and semolina quality.
This course is co-sponsored by Northern Crops Institute (NCI) and the International Grains Program (IGP) in the Department of Grain Science and Industry at Kansas State University.
At this course, you will learn about:
- Principles of durum milling
- Handling and blending
- Plant maintenance
- Hands-on experience in pilot scale durum mill
Why Should You Attend?
This course will provide participants with a better understanding of the durum milling process. This kind of training can give employees the necessary tools to be better problem solvers and decision makers.
Who Should Attend?
- Newly hired millers
- Millers who would like to advance their skills
- Quality control personnel wanting to gain an insight into durum milling
International Grains Program
Department of Grain Science and Industry
Kansas State University
Monday, April 7
• Objectives of Durum Wheat Milling
• Introduction of Durum Milling
• Durum Cleaning Flows
• Durum Tempering Systems and Options
• Rollermills and Sifters
• Purification Process
• Pilot Mill Demonstration
Tuesday, April 8
• Interpretation of Durum Flow Diagrams
• Air Stabilization and Makeup
• Pilot Mill Demonstration
• Plant Management
Wednesday, April 9
• Durum Varieties: "Where are we headed?"
• Planting Durum Wheat--Producers Decisions
• Quality Evaluation of Durum Wheat
• Semolina Quality
• Pasta Quality
IMPORTANT NOTE: Enroll early. All courses are contingent upon sufficient enrollment numbers.
Registration Fee: $700. Payment in full is due one week before the start of the course. Registration deadline is March 17, 2014. For your course fee, you will also receive materials from lectures and laboratory demonstrations, and refreshments during scheduled breaks. Hotel rooms and other meals are not included in tuition.
To pay by credit card or with an electronic check for one course or the special discount for two courses, click here. The special discount only applies to the 2014 Durum Wheat Milling course and the 2014 Pasta Production course.
To pay by check or wire transfer, fill out this form for the Durum course, or this form to register for both courses with a discount. 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.
Daily Transportation: Daily complimentary transportation will be provided between NCI and the hotel.
Hotel Information: Participants are responsible for their own hotel room and meal costs.
3803 13th Avenue South
Fargo, ND 58103.
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. Reservations must be received by the hotel by March 17, 2014 to qualify for the special rate. All hotel rooms are non-smoking.
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 Monday, April 7 and adjourn around 12:00 Noon on Wednesday, April 9.
Casual business attire.
Cancellations received after March 17, 2014 will be assessed a 10% service fee.
Information and Special Requirements: If you have questions or special needs (dietary or physical requirements), please contact Northern Crops Institute.