Course Details:
Dates: October 18 - 22, 2027
Location: Northern Crops Institute, Fargo, ND
Registration Fee: $2,000.00
Registration Deadline: September 27, 2027
Course Overview:
This course is a five-day, hands-on training program designed for baking professionals, product developers, and food industry personnel interested in incorporating soy ingredients into baked products. Participants will explore the nutritional and functional properties of soy flour, gain an understanding of wheat flour characteristics, food safety, and current soy market trends, and apply these concepts through extensive hands-on baking sessions. Throughout the course, attendees will evaluate a variety of bread formulations, learn practical techniques for using soy ingredients in commercial baking applications, tour local soy processing and production facilities, and put their knowledge to the test during a collaborative "Great Soy Bake Off." This interactive course provides participants with the technical knowledge and practical experience needed to successfully utilize soy ingredients in a wide range of bakery products.
Who Should Attend:
This course is designed for bakers, product developers, food scientists, technical service professionals, and others in the baking and food industries interested in incorporating soy ingredients into baked products. Limited to 12 participants, the course provides hands-on experience and practical insights into the functional, nutritional, and commercial applications of soy in baking.
Who to Contact with Questions:
Elizabeth Benson, Program Manager
elizabeth.k.benson@northerncrops.com
(701) 231-4578