Pasta Production and Technology Course


Pasta Production and Technology Course
April 12-14, 2016

Northern Crops Institute
Fargo, North Dakota, USA

REGISTRATION DEADLINE: Monday, March 28, 2016

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.

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.

Program Schedule

Tuesday, April 12

  • 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 13

  • 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 14

  • 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

REGISTRATION IS CLOSED

Registration Fee: $975
REGISTRATION DEADLINE WAS MARCH 28, 2016.
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 28, 2016, 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. Contact Northern Crops Institute for more information.

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 12 and will adjourn around 4 p.m. on Thursday, April 14.

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

Hotel Information:
Element by Westin
925 19th Ave. E., West Fargo, North Dakota
Phone: 701-478-5333
Single Room Rate: $80.10 + 10.5% tax/night
You may make your reservation directly with the hotel by calling 701-478-5333 and mention that you have a group code ND11AA to receive the special rate. You may also go to https://www.starwoodmeeting.com/Book/NCI to reserve your room online.  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).