Featured
Northern Crops Institute (NCI) is located in the Peltier Complex on the campus of North Dakota State University. The unique facility is equipped to bring together customers, commodity traders, technical experts, processors and producers from all the world for discussion, education, and technical service programs. Our spacious atrium welcomes visitors with an array of international flags and displays of regional crops and processed products.
NCI's tiered auditorium seats 60 people and is capable of simultaneous language translation. The space hosts lecture sessions during NCI’s short courses and other events. It is equipped with three ceiling-hung projectors and retractable screens. The state-of-the art computer technology allows presentations and livestreams to be controlled via the wireless system in the room or from the attached control booth.
The NCI Pasta Processing Laboratory is a food safe space equipped to demonstrate the impact of raw materials and processing on end product quality for traditional pasta, ravioli and gluten-free pasta*. It is available for product development, process testing, and training. The pilot-scale equipment provides a scalable solution for pasta innovation.
The NCI Soy Foods Laboratory is a key part of our technical services, providing a fully food-grade space for developing, testing, and producing soy-based and plant-based foods. We specialize in a variety of products, including soymilk, tofu, natto, tempeh, miso, and plant-based beverages.
The Extrusion Laboratory is equipped with a Wenger TX-52 twin-screw extruder for demonstrating the impact of raw materials and processing conditions on the organoleptic, textural, and nutritional characteristics of these foods.
The NCI Baking Laboratory is a state-of-the-art facility dedicated to instructional use. Our lab supports a wide range of baked goods, including pan breads, tortillas, buns, artisan breads, cookies, cakes, and more. The lab is equipped with industry-standard tools such as Hobart mixers, sheeter/moulders, proof cabinets, rotating ovens, deck ovens with steam, a fryer, and a blast freezer, ensuring an optimal learning environment.
The Analytical Laboratory is equipped to evaluate oilseeds, whole grain, milled products, and finished products in a quality control environment. Equipment includes Tecator NIRT, Dickey-John NIRR analyzer, Pacific Gardner colorimeter, Kjeltec protein analyzer, Falling Number apparatus, Glutomatic gluten washing machine, and Varian gas chromatograph. Instruments to measure the rheological properties of wheat products include the farinograph, mixograph, and extensigraph.
The mill, which was completely renovated in 2009, is capable of milling flour, durum semolina and whole wheat flour. Pilot-scale or test-scale quantities of bread wheats (Hard Red Spring, Hard Red Winter and Hard White) can be milled into flour for quality and test baking/processing evaluations.
NCI's Feed Production Center serves as an educational and technical assistance center specializing in feedmill management and feed manufacturing technology for international and domestic clientele. Facilities include a twenty seat classroom, quality assurance lab, lobby, and general reception room. Daily production capacity is 60 tons of meal feed, or 24 tons of pelleted feed. Equipment includes a Repete computer control system, Bliss hammermill, Rosskamp two pair roller mill, and a California Pellet Mill with custom steam conditioner.