Course Details:

Dates: October 6 - 9, 2026
Location: Northern Crops Institute, Fargo, ND
Registration Fee: $2,100.00
Registration Deadline: September 14, 2026

Course Overview:

This in-person course at the Northern Crops Institute introduces participants to the fundamentals of gluten-free and high-protein pasta production and quality. Through lectures and hands-on demonstrations, participants will learn from industry experts about ingredient functionality, processing variables, quality assurance, and die manufacturing and maintenance. The course explores how alternative ingredients impact production and final product quality while covering key topics such as ingredient selection, nutrition, formulation, processing methods, end-product evaluation, and consumer trends.

Who Should Attend:

This course is designed for pasta companies, food companies, and anyone interested in developing pasta from non-traditional ingredients.

Who To Contact With Questions:

Krista Jansen, Program Manager
krista.j.jansen@northerncrops.com
(218) 766-9416