Dry edible beans and pulse crops (peas, lentils, chickpeas, etc.) are high in protein and dietary fiber, as well as low in fat and gluten-free. This course is designed to demonstrate functional uses of these ingredients in a wide variety of foods.
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.
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 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.
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 five-day, hands-on training program is designed for baking professionals, product developers, and food industry personnel interested in incorporating soy ingredients into baked products.
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.
Forward contracting is more than a pricing tool, it's a partnership that connects producers, contractors, and buyers to create a reliable, high-value specialty crop supply chain. This unique two-day program brings all three groups together to better understand each other's business objectives, challenges, and decision-making processes.
The Value-Added Summit is a one-day conference designed to inspire entrepreneurs, producers, processors, and agribusiness professionals who are interested in creating new opportunities from local agricultural products.
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 the Northern Crops Institute (NCI) for a 1-day Board Leadership Training Program. This 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 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 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 focuses on sourcing and purchasing high-quality, identity-preserved (IP) soybeans for food products such as tofu, soymilk, miso, natto, tempeh, and more
Participants will gain a basic understanding of the feed milling industry, milling processes, and quality and safety standards. They will experience a comprehensive overview of feed manufacturing considerations from ingredient selection to finished product. Students will spend time in both the classroom setting and working hands on with equipment at the NCI Feed Mill.
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 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 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 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 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 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 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 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.
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.
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.
This 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 will be conducted in-person at the Northern Crops Institute.
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.
