Cereal Innovators Webinar Series with Brian LaPlante and Laurie Scanlin
About the Webinar.
Please join us December 8th at 9:30am (CST) for our "Cereal Innovators" webinar series! This interactive webinar series focuses on new and unique ways to use cereal grains. Topics throughout the series include new processes, useful information on milling and baking, equipment information, and uses for cereal grains grown in MN, MT, ND, and SD. A new speaker will be featured each month.
This month will feature Brian LaPlante, Back When Foods, Inc, and Laurie Scanlin, Principal Scientist of Ardent Mills Innovation Center. Some key topics that will be discussed during their hour-long webinar include:
Gluten-free & gluten containing ancient grains
Fermented grains
NCIs Ancient Grains Handbook
And more!
So, mark your calendars! You won’t want to miss this webinar!
About the Speakers.
Brian LaPlante | Back When Foods, Inc.
Brian LaPlante is a Fisher, Minnesota, native and graduate of North Dakota State University ’90. His study and emphasis on fermentation methods in cereal grains and legumes led to the creation of Back When Foods, Inc. This company’s focus is upon utilizing ancient fermentation methods to create a wide variety of Type 1 Sourdough products for not only ease of digestion, but also awesome flavor and quality characteristics. His knowledge in fermentation is, as well, being applied to agricultural crops and byproducts for the creation of ammonia and hydrogen for the coming clean energy platforms. He is actively involved in advancing research and development for creating the supply chain necessary for the clean energy transition.
Laurie Scanlin | Principal Scientist, Ardent Mills Innovation Center
Laurie Scanlin, PhD, is the Principal Scientist at Ardent Mills Innovation Center, and has worked in food product development for over 25 years. She holds a doctorate in Food Science and Human Nutrition from Colorado State University, with a research emphasis on cereals and pseudocereals. Dr. Scanlin is an Adjunct Professor at CSU and principle inventor of a U.S. patent on quinoa ingredients through CSU Research Foundation. She is co-editor of a 2017 publication by Elsevier titled, “Sustainable Protein Sources”, a global book collaboration between over 50 food and agricultural scientists from industry, government, and academia. She is also a contributing author on two best-selling quinoa recipe books. Laurie is passionate about food, nutrition and sustainability and has been an international symposium speaker on this topic. Laurie is the recipient of product development, presentation, and leadership awards from Institute of Food Technologists (IFT) and Cereals & Grains Association and is Past Chair of the Rocky Mountain Regional IFT.
How to Register.
Registration for this event is free of charge, and open to the public. Please click the button below to register for this event.
Disclaimer: The views, information, or opinions expressed during the series are solely those of the individuals involved and do not necessarily represent those of the Northern Crops Institute and its employees.
General Information.
Northern Crops Institute
NDSU Dept. 7400
P.O. Box 6050
Fargo, ND 58108-6050 USA
Phone: 701-231-7736
Email: nci@ndsu.edu
Website: www.northern-crops.com
About the Northern Crops Institute.
Northern Crops Institute is an international center for meeting and learning about crops produced in the four-state region of Minnesota, Montana, North Dakota, and South Dakota. 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).