Pasta Production and Technology


Registration deadline is March 17, 2014.

***Special Rate of $1,200 if you take both the Durum Wheat Milling and Pasta Production and Technology courses. That's a 25% discount!

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.

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 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.

Highlights:

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.

Who Should Attend?

Plant managers, production directors, research and development managers, and technologists.

Program Schedule

Wednesday, April 9:
• Durum Varieties: Where are we headed?
• Planting Durum Wheat--Producers Decisions
• Quality Evaluation of Durum Wheat
• Semolina Quality
• Pasta Quality
• Laboratory: Durum wheat quality tests
• Laboratory: Semolina physical and rheological tests

Thursday, April 10:
• 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

Friday, April 11:
• 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

To Register:

IMPORTANT NOTE: Enroll early. All courses are contingent upon sufficient enrollment numbers.

Registration Fee: $900.  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 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 in tuition.  Cancellations received after March 17, 2014 will be assessed a 10% service fee.

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 Pasta 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.

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 Wednesday, April 9 and adjourn around 4:00 p.m. on Friday, April 11.

Non-smoking environment.   Casual business attire.

Daily Transportation:  Daily complimentary transportation will be provided between NCI and the hotel.

Hotel Information:
Holiday Inn
3803 13th Avenue South, Fargo, North Dakota
Phone: 701-282-2700
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.

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 130 countries.

NDSU is an Equal Opportunity Institution.  This publication will be made available in alternative formats upon request (701-231-7736).