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 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 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 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.

Join Northern Crops Institute (NCI) for an in-person course on Pasta Production From Multiple Wheat Classes. This course covers the manufacturing of several classes of wheat produced in the U.S.A., including Hard Red Spring, Hard Red Winter, Soft Red Winter and Durum, and helps participants see how different wheats impact processing and final product quality.

Join Northern Crops Institute (NCI) for an in-person course on Gluten-Free & High Protein Pasta Production. This course introduces participants to the fundamental and applied aspects of pasta production and quality using gluten-free and high protein ingredients.  Ingredient quality, specifications and processing variables and their impact on final pasta product quality are presented in detail. 

This eight-day course focuses on the mechanics of grain merchandising, and is designed to educate individuals who are responsible for purchasing grain. Academic and commodity trade authorities lecture on cash and futures markets, and grain merchandisers guide you through the full complexity of the international grain markets. 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.

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. The course takes place in North Dakota, South Dakota and Minnesota.

The NCI Food Soy Procurement Course focuses on the many aspects of sourcing and purchasing high quality, identity preserved (IP) soybeans for food products, such as tofu, soymilk, miso, natto, tempeh, high protein beverages, desserts and many others. Procurement of food grade soybeans from the U.S. is significantly different from the procurement of bulk commodity soybeans. This course provides training on the important steps in the origination and contracting process.

The NCI Food Soy Procurement Course focuses on the many aspects of sourcing and purchasing high quality, identity preserved (IP) soybeans for food products, such as tofu, soymilk, miso, natto, tempeh, high protein beverages, desserts and many others. Procurement of food grade soybeans from the U.S. is significantly different from the procurement of bulk commodity soybeans. This course provides training on the important steps in the origination and contracting process.

This course focuses on the mechanics of soybean and soybean meal procurement, and is designed to educate individuals who are responsible for purchasing these agricultural commodities. Academic and commodity trading authorities lecture on cash and futures markets, and soybean merchandisers guide you through the full complexity of the international soybean and soybean meal markets. The course provides an overview of the U.S. soybean and soybean meal handling and marketing system and the risk management tools available to assists buyers in purchasing U.S. soybean and soybean meal that meets their quality needs at the best value.

Join Northern Crops Institute (NCI) for an in-person course on Pasta Production and Technology. 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 eight-day course focuses on the mechanics of grain merchandising, and is designed to educate individuals who are responsible for purchasing grain. Academic and commodity trade authorities lecture on cash and futures markets, and grain merchandisers guide you through the full complexity of the international grain markets. 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.

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. The course takes place in North Dakota, South Dakota and Minnesota.

Join Northern Crops Institute (NCI) for an in-person course on Pasta Production From Multiple Wheat Classes. 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 course will be focused on participants gaining a better understanding of the feed milling industry, milling processes, and feed quality and safety standards. Participants will also experience a comprehensive overview of feed manufacturing considerations from ingredient selection to finished product. This workshop is a supplemental experience to classroom learning as students will spend time in both the classroom setting and working hands on with feed processing equipment at the NCI Feed Mill.

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 add value to products.

The NCI Food Grade Soybean Procurement Course focuses on the many aspects of sourcing and purchasing high quality, identity preserved (IP) soybeans for food products, such as tofu, soymilk, miso, natto, tempeh, high protein beverages, desserts and many others. Procurement of food grade soybeans from the U.S. is significantly different from the procurement of bulk commodity soybeans. This course provides training on the important steps in the origination and contracting process.

The NCI Summer Ag Academy is a free, immersive career exploration experience in food science, animal science, and international trade.  Participants will be exposed to world-class professionals, facilities, and activities.

Embrace the future of milling and baking with “Trends in Milling and Baking”. This program is designed for professionals and enthusiasts in the milling and baking industry who are eager to stay ahead of the curve and leverage the latest advancements in technology, sustainability, and consumer preferences.

This course focuses on the mechanics of soybean and soybean meal procurement, and is designed to educate individuals who are responsible for purchasing these agricultural commodities. Academic and commodity trading authorities lecture on cash and futures markets, and soybean merchandisers guide you through the full complexity of the international soybean and soybean meal markets. The course provides an overview of the U.S. soybean and soybean meal handling and marketing system and the risk management tools available to assists buyers in purchasing U.S. soybean and soybean meal that meets their quality needs at the best value. This course is led by William Wilson, Ph.D., Distinguished Professor, AES Agribusiness and Applied Economics and an expert in commodity futures trading and consultant to the international agricultural commodity and food processing industries.

Join Northern Crops Institute (NCI) for an in-person course on Pasta Production and Technology. 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.

Producing Quality Feed Through Effective Communication is an online synchronous course that is being held to give the participants an understanding of the interaction between the main areas of feed manufacturing: Nutritionist, Management, Procurement and Supply-chain Specialists, and Quality Analysis of Ingredients.

Quality Feed Pellet Production course will focus on the theory and mechanics of pellet manufacturing technology using a virtual format which provides the latest information on pelleting technology and allows for live question and answer sessions. The course is designed for managers, shift supervisors or line operators who are responsible for the pellet manufacturing of livestock feed, food manufacturing by-products and biomass densification.

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, add value to products, and enjoy a Fargo adventure in February. 

The Healthy Solutions for Food Barley course is an effort to give people in the food barley industry an in depth look at all aspects of Barley for Food: breeding, nutritional benefits, barley food product launches, barley food trends, processing, transportation, contracting and securing supply.