Course Details:
Dates: April 17, 2026
Location: Northern Crops Institute, Fargo, ND
Registration Fee: $450.00
Registration Deadline: March 31, 2026
Course Overview:
This course is designed as an optional supplement to NCI’s Pasta Production and Technology short course. This 1-day add-on 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.
Who Should Attend:
Anyone interested in the production of fresh, refrigerated (chilled), and frozen pasta products, including those involved in food science, research and development, quality assurance, production, maintenance, and ingredient sales.
Who to Contact With Questions:
Casey Peterson, Program Development Manager
casey.peterson@northerncrops.com
(701) 231-4250