Educational Courses

This course will provide training to enable participants to entirely run a stone mill. Participants will receive hands-on training with the NCI stone mill, and be able to experiment with the flours they create in the bake labs. Participants who take this course will become proficient with stone milling and learn how to add value to products.

This 1-day Board Leadership Training Program is designed as a refresher for board members and will practice of parliamentary procedure and teach how to tell your organizations story through the use of media.

This course is designed to give professionals in the food barley industry an in-depth look at all aspects of barley for food: breeding, nutritional benefits, barley processing and milling, food product launches, hands-on demonstrations, food trends, and contracting and securing supply to ensure its continued relevance in the global food and industrial sectors.

This course builds off the webinar series and previous procurement course to deliver classroom learning for global policymakers and ethanol industry stakeholders. This course offers a turnkey option for trade teams to understand U.S. ethanol production and how the U.S. can be a supplier to their markets. 

This course introduces participants to the fundamental and applied aspects of pasta production and quality through lectures and laboratory demonstrations. Grain and ingredient quality, specifications and processing variables and their impact on final pasta product quality are presented in detail.

This 1-day course introduces participants to the fundamental and applied aspects of fresh, refrigerated (chilled) and frozen pasta production and quality through lectures and laboratory demonstrations. The course focuses primarily on the use of Durum wheat flour and semolina; however, much of the material covered in this course may be utilized in the production of pasta from other classes of wheat, as well as non-wheat ingredients.

This course is designed to demonstrate the economic advantages of precision feed formulation methods vs. least cost formulation, specifically using U.S. soy feed ingredients.  The course will cover precision feed formulation for swine, poultry, and aquaculture.

This course focuses on the mechanics of soybean and soybean meal procurement, and is designed for individuals with purchasing responsibilities and provides an overview of the U.S. soybean and soybean meal handling and marketing system and the risk management tools available to assist buyers in purchasing U.S. soybeans and soybean meal that meets quality needs at the best value. 

This course provides an overview of many aspects of the soybean industry. The course will explore the quality, nutrition and utilization of soybeans in human and animal foods, and focus on soybean in a wide variety of food products. Participants will learn from soybean producers and industry experts through lectures, demonstrations, farm visits and plant tours.

This in-person course at the Northern Crops Institute (NCI) focuses on sourcing and purchasing high-quality, identity-preserved (IP) soybeans for food products such as tofu, soymilk, miso, natto, tempeh, and more

This eight-day course focuses on the mechanics of grain merchandising, and is designed to educate individuals who are responsible for purchasing grain. The course provides an overview of the U.S. grain handling and marketing system and the risk management tools available to assists buyers in purchasing U.S. grain that meets their quality needs at the best value.