NCI Hosts Gluten-Free & High Protein Pasta Production and Pasta Production from Multiple U.S. Wheat Classes Courses | October 7–10, 2025
All Participants from both courses at the Peltier Complex in Fargo, ND
The Northern Crops Institute (NCI) hosted two concurrent courses, Gluten-Free & High Protein Pasta Production and Pasta Production from Multiple U.S. Wheat Classes, from October 7–10, 2025, at its facility in Fargo, North Dakota. While both courses had unique focuses, participants joined together for several shared lectures and demonstrations throughout the week.
A total of 14 participants representing food and pasta companies across the United States attended the program. Of these, nine were enrolled in the Gluten-Free & High Protein Pasta Production course and five in the Pasta Production from Multiple U.S. Wheat Classes course.
Exploring Innovation in Pasta Production
Both courses provided an in-depth look at pasta production from ingredient functionality to final product quality. Major topics included ingredient formulation, nutrition, processing techniques, end quality, and consumer trends. Through a combination of lectures and hands-on lab demonstrations, participants learned from leading industry professionals and NCI’s technical experts.
Classroom learning with Al Lucia, Vice President of Process Development at DEMACO
Day 1: Focused Learning Tracks
The week began with a welcome from NCI Program Development Manager Dr. Casey Peterson and NCI Director David Boehm. From there, participants divided into their respective course groups.
Those in the Pasta Production from Multiple U.S. Wheat Classes course began with a deep dive into U.S. wheat classes and milling for pasta, led by Brian Sorenson, Executive Director of Minnesota Wheat. Rachel Carlson, NCI Food Scientist, guided the group through a hands-on semolina quality test demonstration, followed by lectures from Dr. Frank Manthey, Professor and Director of the NDSU Durum Wheat Quality Lab, and Dr. David Hahn of Doherty Food Advisory.
Meanwhile, the Gluten-Free & High Protein Pasta Production group explored common gluten-free and protein ingredients with Al Lucia, who also led a session on starch and protein impacts on pasta quality. David Boehm presented on ingredient processing, and Rilie Morgan and Chris Cossette, NCI Process Project Managers, led participants through a gluten-free pasta demonstration in NCI’s Pasta Processing Lab.
Both groups came together at the end of the day to hear Dr. Hahn discuss the commercial production of pasta, bringing shared insight to both traditional and alternative formulations.
Days 2–3: Hands-On Demonstrations and Industry Expertise
The next two days featured a blend of classroom learning and hands-on demonstrations. Participants heard from Katie Harris, Technical Business and Development Manager with Bay State Milling, on high-amylose wheat and its benefits in pasta formulation.
NCI’s Rilie Morgan and Chris Cossette then led several interactive sessions, including a stone milling demonstration in NCI’s Stone Milling Lab and a pasta press mechanics demo. Al Lucia, Vice President of Process Development at DEMACO, guided participants through sessions on mixing, sheeting, extruding, and pasta drying technology.
On Thursday, participants joined a virtual presentation from Gabriele Cannata of De Mari Pasta Dies USA on pasta die design, followed by another hands-on processing demonstration at NCI and an afternoon industry tour at DakotaMB.
Pasta Demonstration in NCI’s Pasta Processing Laboratory
Hands-on Pasta Cooking Quality Evaluation with Rachel Carlson
Day 4: Wrapping Up with Quality and Nutrition
The final day focused on formulating pasta for quality and nutrition, as well as food safety for pasta production, led by Dr. David Hahn. Rachel Carlson returned to the instructional lab for a hands-on pasta cooking quality evaluation, giving participants the opportunity to analyze their products’ performance and characteristics.
The course concluded with a certificate banquet lunch, where participants celebrated a successful week of learning. The final sessions were led by Alexis Freier-Johnson, Director of R&D and Commercialization at 8th Avenue Food, who presented on quality assurance, control, and die maintenance in pasta production.
Advancing Pasta Innovation
The Gluten-Free & High Protein Pasta Production and Pasta Production from Multiple U.S. Wheat Classes courses provided attendees with valuable insight into ingredient functionality, formulation strategies, and processing best practices. By combining technical knowledge with hands-on experience, participants gained a deeper understanding of how to meet the evolving demands of consumers and advance innovation within the pasta industry.
NCI thanks all participants, presenters, and sponsors for making the course possible. To view and register for upcoming courses, visit www.northern-crops.com/courses.