Course Details:
Dates: August 31 - September 3, 2026
Location: Fargo, ND
Registration Fee: $2,000.00
Registration Deadline: August 3, 2026
Course Overview:
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.
You will learn about the nutritional properties of pulses and dry beans; experience product development demonstrations using NCI’s bake lab, extrusion lab, and pasta lab. You will also have the opportunity to make pasta, texturized vegetable protein (TVP), puffed snacks, and baked goods.
Who Should Attend:
The course is designed for food companies interested in incorporating high protein, high fiber, gluten-free, and non-allergen ingredients into their products.
Who to Contact with Questions:
Krista Jansen, Program Manager
krista.j.jansen@northerncrops.com
(218) 766-9416