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 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.
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 focuses on sourcing and purchasing high-quality, identity-preserved (IP) soybeans for food products such as tofu, soymilk, miso, natto, tempeh, and more
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 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 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.
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.
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.
This on-demand course introduces participants to high oleic soybeans and their use in soyfood products. This course will cover topics on the differences between regular soybeans and high oleic soybeans and the impact of using high oleic soybeans on the processing and final product quality of foods made with this new type of soybeans. There are also lectures on the breeding and availability of high oleic soybeans, as well as the many foods that utilize soybeans and the nutritional quality of soybeans in human health.
This course is conducted using pre-recorded lectures and online activities for participants to complete as schedules allow during the length of the course. An ongoing Q&A discussion board and an opportunity for live interaction with presenters will be incorporated.
This course will cover and compare management vs. leadership strategies as they apply to grain elevator management. Participants will learn to understand financial statements and how they interact to evaluate your business performance. Participants will also learn human resources and team management strategies.
The soybean processing industry intends to significantly grow over the next few years. Soybeans are normally crushed to produce soybean meal and soybean oil. This expansion of the soybean crush capacity will provide additional soybean meal and oil for the future. This online course will provide current usage and availability information on soybean meal and other non-grain ingredients normally used in animal feed rations. In addition, there will be discussions of future supply and demand levels of these ingredients affected by the increase in production of bio-fuels and how producers can make use of ingredients that are available to them in an economical way.
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.
Ethanol production has increased dramatically since the early 2000s, driven by the Renewable Fuel Standard established by Congress in 2005. In addition to ethanol’s significant impact on U.S. corn usage, refining ethanol produces several coproducts that are commodities in their own right. This five-day course will focus on Dried Distillers grains, or DDGS, which are the most significant coproduct from ethanol production, in both size and value.
The INTSOY: Introduction to Soybean course will provide an overview of many aspects of the soy industry. The course will explore new ideas for soy-based foods and snack foods, soy as a supplement to fortify foods, soy as animal nutrition, and an overview of soy production in the U.S.
