Stone Milling: A Hands-On Experience (In-Person)
Apr
1
to Apr 4

Stone Milling: A Hands-On Experience (In-Person)

This course will provide training to enable participants to entirely run a stone mill. Participants will receive hands-on training with the NCI stone mill, and be able to experiment with the flours they create in the bake labs.

Participants who take this course will become proficient with stone milling and learn how to add value to products.

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Fresh, Refrigerated and Frozen Pasta Technology
Apr
22
to Apr 24

Fresh, Refrigerated and Frozen Pasta Technology

  • Northern Crops Institute (map)
  • Google Calendar ICS

This course 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.

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Pasta Production and Technology
Apr
22
to Apr 24

Pasta Production and Technology

  • Northern Crops Institute (map)
  • Google Calendar ICS

Join Northern Crops Institute (NCI) for an in-person course on Pasta Production and Technology. This course introduces participants to the fundamental and applied aspects of pasta production and quality through lectures and laboratory demonstrations. Grain and ingredient quality, specifications and processing variables and their impact on final pasta product quality are presented in detail.

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Soybean and Soybean Meal Procurement (In-Person)
May
12
to May 20

Soybean and Soybean Meal Procurement (In-Person)

This course focuses on the mechanics of soybean and soybean meal procurement, and is designed to educate individuals who are responsible for purchasing these agricultural commodities. Academic and commodity trading authorities lecture on cash and futures markets, and soybean merchandisers guide you through the full complexity of the international soybean and soybean meal markets. The course provides an overview of the U.S. soybean and soybean meal handling and marketing system and the risk management tools available to assists buyers in purchasing U.S. soybean and soybean meal that meets their quality needs at the best value.

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Food Soy Procurement Course (In-Person)
Jun
16
to Jun 20

Food Soy Procurement Course (In-Person)

The NCI Food Soy Procurement Course focuses on the many aspects of sourcing and purchasing high quality, identity preserved (IP) soybeans for food products, such as tofu, soymilk, miso, natto, tempeh, high protein beverages, desserts and many others. Procurement of food grade soybeans from the U.S. is significantly different from the procurement of bulk commodity soybeans. This course provides training on the important steps in the origination and contracting process.

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INTSOY: Introduction to Soybean Course
Aug
25
to Aug 29

INTSOY: Introduction to Soybean Course

This course provides an overview of many aspects of the soybean industry. The course will explore the quality, nutrition and utilization of soybeans in human and animal foods, and focus on soybean in a wide variety of food products. Participants will learn from soybean producers and industry experts through lectures, demonstrations, farm visits and plant tours. The course takes place in North Dakota, South Dakota and Minnesota.

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Grain Procurement Management for Importers (In-Person)
Sep
8
to Sep 17

Grain Procurement Management for Importers (In-Person)

This eight-day course focuses on the mechanics of grain merchandising, and is designed to educate individuals who are responsible for purchasing grain. Academic and commodity trade authorities lecture on cash and futures markets, and grain merchandisers guide you through the full complexity of the international grain markets. The course provides an overview of the U.S. grain handling and marketing system and the risk management tools available to assists buyers in purchasing U.S. grain that meets their quality needs at the best value.

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Grain Procurement Management for Importers (In-Person)
Sep
9
to Sep 18

Grain Procurement Management for Importers (In-Person)

This eight-day course focuses on the mechanics of grain merchandising, and is designed to educate individuals who are responsible for purchasing grain. Academic and commodity trade authorities lecture on cash and futures markets, and grain merchandisers guide you through the full complexity of the international grain markets. The course provides an overview of the U.S. grain handling and marketing system and the risk management tools available to assists buyers in purchasing U.S. grain that meets their quality needs at the best value.

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INTSOY: Introduction to Soybean Course
Aug
12
to Aug 16

INTSOY: Introduction to Soybean Course

This course provides an overview of many aspects of the soybean industry. The course will explore the quality, nutrition and utilization of soybeans in human and animal foods, and focus on soybean in a wide variety of food products. Participants will learn from soybean producers and industry experts through lectures, demonstrations, farm visits and plant tours. The course takes place in North Dakota, South Dakota and Minnesota.

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Pasta Production From Multiple Wheat Classes
Jul
29
to Aug 2

Pasta Production From Multiple Wheat Classes

  • Northern Crops Institute (map)
  • Google Calendar ICS

Join Northern Crops Institute (NCI) for an in-person course on Pasta Production From Multiple Wheat Classes. This course introduces participants to the fundamental and applied aspects of pasta production and quality through lectures and laboratory demonstrations. Grain and ingredient quality, specifications and processing variables and their impact on final pasta product quality are presented in detail.

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Understanding Feed Manufacturing for Graduate Students
Jul
24
to Jul 26

Understanding Feed Manufacturing for Graduate Students

  • NCI Feed Production Center (map)
  • Google Calendar ICS

This course will be focused on participants gaining a better understanding of the feed milling industry, milling processes, and feed quality and safety standards. Participants will also experience a comprehensive overview of feed manufacturing considerations from ingredient selection to finished product. This workshop is a supplemental experience to classroom learning as students will spend time in both the classroom setting and working hands on with feed processing equipment at the NCI Feed Mill.

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IP/Food Grade Soybean Procurement Course (In-Person)
Jun
17
to Jun 21

IP/Food Grade Soybean Procurement Course (In-Person)

The NCI Food Grade Soybean Procurement Course focuses on the many aspects of sourcing and purchasing high quality, identity preserved (IP) soybeans for food products, such as tofu, soymilk, miso, natto, tempeh, high protein beverages, desserts and many others. Procurement of food grade soybeans from the U.S. is significantly different from the procurement of bulk commodity soybeans. This course provides training on the important steps in the origination and contracting process.

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NCI Summer Ag Academy
Jun
10
to Jun 14

NCI Summer Ag Academy

  • Northern Crops Institute (map)
  • Google Calendar ICS

The NCI Summer Ag Academy is a free, immersive career exploration experience in food science, animal science, and international trade.  Participants will be exposed to world-class professionals, facilities, and activities.

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Soybean and Soybean Meal Procurement (In-Person)
May
13
to May 21

Soybean and Soybean Meal Procurement (In-Person)

This course focuses on the mechanics of soybean and soybean meal procurement, and is designed to educate individuals who are responsible for purchasing these agricultural commodities. Academic and commodity trading authorities lecture on cash and futures markets, and soybean merchandisers guide you through the full complexity of the international soybean and soybean meal markets. The course provides an overview of the U.S. soybean and soybean meal handling and marketing system and the risk management tools available to assists buyers in purchasing U.S. soybean and soybean meal that meets their quality needs at the best value. This course is led by William Wilson, Ph.D., Distinguished Professor, AES Agribusiness and Applied Economics and an expert in commodity futures trading and consultant to the international agricultural commodity and food processing industries.

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Fresh, Refrigerated and Frozen Pasta Technology
Apr
26
8:30 AM08:30

Fresh, Refrigerated and Frozen Pasta Technology

This course 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.

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Pasta Production and Technology
Apr
23
to Apr 25

Pasta Production and Technology

  • Northern Crops Institute (map)
  • Google Calendar ICS

Join Northern Crops Institute (NCI) for an in-person course on Pasta Production and Technology. This course introduces participants to the fundamental and applied aspects of pasta production and quality through lectures and laboratory demonstrations. Grain and ingredient quality, specifications and processing variables and their impact on final pasta product quality are presented in detail.

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Quality Feed Pellet Production (Online)
Feb
26
to Mar 8

Quality Feed Pellet Production (Online)

Quality Feed Pellet Production course will focus on the theory and mechanics of pellet manufacturing technology using a virtual format which provides the latest information on pelleting technology and allows for live question and answer sessions. The course is designed for managers, shift supervisors or line operators who are responsible for the pellet manufacturing of livestock feed, food manufacturing by-products and biomass densification.

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Stone Milling: A Hands-On Experience (In-Person)
Feb
20
to Feb 23

Stone Milling: A Hands-On Experience (In-Person)

This course will provide training to enable participants to entirely run a stone mill. Participants will receive hands-on training with the NCI stone mill, and be able to experiment with the flours they create in the bake labs.

Participants who take this course will become proficient with stone milling, add value to products, and enjoy a Fargo adventure in February. 

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High Oleic Soyfoods (On-Demand)
Jan
15
12:00 AM00:00

High Oleic Soyfoods (On-Demand)

This on-demand course introduces participants to high oleic soybeans and their use in soyfood products.  This course will cover topics on the differences between regular soybeans and high oleic soybeans and the impact of using high oleic soybeans on the processing and final product quality of foods made with this new type of soybeans.  There are also lectures on the breeding and availability of high oleic soybeans, as well as the many foods that utilize soybeans and the nutritional quality of soybeans in human health. 

This course is conducted using pre-recorded lectures and online activities for participants to complete as schedules allow during the length of the course. An ongoing Q&A discussion board and an opportunity for live interaction with presenters will be incorporated.

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Grain Industry Emerging Leader Program: Management vs. Leadership (In-Person)
Nov
29
to Dec 1

Grain Industry Emerging Leader Program: Management vs. Leadership (In-Person)

This course will cover and compare management vs. leadership strategies as they apply to grain elevator management. Participants will learn to understand financial statements and how they interact to evaluate your business performance.  Participants will also learn human resources and team management strategies.

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Future of Feeding Soybean Meal and Other Non-Grain Ingredients (Online)
Nov
6
to Nov 16

Future of Feeding Soybean Meal and Other Non-Grain Ingredients (Online)

The soybean processing industry intends to significantly grow over the next few years.  Soybeans are normally crushed to produce soybean meal and soybean oil. This expansion of the soybean crush capacity will provide additional soybean meal and oil for the future. This online course will provide current usage and availability information on soybean meal and other non-grain ingredients normally used in animal feed rations.  In addition, there will be discussions of future supply and demand levels of these ingredients affected by the increase in production of bio-fuels and how producers can make use of ingredients that are available to them in an economical way. 

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Grain Procurement Management for Importers (In-Person)
Sep
11
to Sep 20

Grain Procurement Management for Importers (In-Person)

This eight-day course focuses on the mechanics of grain merchandising, and is designed to educate individuals who are responsible for purchasing grain. Academic and commodity trade authorities lecture on cash and futures markets, and grain merchandisers guide you through the full complexity of the international grain markets. The course provides an overview of the U.S. grain handling and marketing system and the risk management tools available to assists buyers in purchasing U.S. grain that meets their quality needs at the best value.

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DDGS Procurement Course
Aug
28
to Sep 1

DDGS Procurement Course

  • Northern Crops Institute (map)
  • Google Calendar ICS

Ethanol production has increased dramatically since the early 2000s, driven by the Renewable Fuel Standard established by Congress in 2005. In addition to ethanol’s significant impact on U.S. corn usage, refining ethanol produces several coproducts that are commodities in their own right.  This five-day course will focus on Dried Distillers grains, or DDGS, which are the most significant coproduct from ethanol production, in both size and value.

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Fresh, Refrigerated and Frozen Pasta Technology
Jun
30
8:30 AM08:30

Fresh, Refrigerated and Frozen Pasta Technology

This course 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, and will also be live-streamed on Zoom.

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Pasta Production and Technology
Jun
27
to Jun 29

Pasta Production and Technology

  • Northern Crops Institute (map)
  • Google Calendar ICS

Join Northern Crops Institute (NCI) for an in-person course on Pasta Production and Technology. For those who did not have the opportunity to register for our earlier course in April, now is your chance to join us again this June. This course introduces participants to the fundamental and applied aspects of pasta production and quality through lectures and laboratory demonstrations. Grain and ingredient quality, specifications and processing variables and their impact on final pasta product quality are presented in detail. The course focuses primarily on traditional dry Durum wheat-based pasta.

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Food Grade Soybean Procurement Course (In-Person)
Jun
19
to Jun 23

Food Grade Soybean Procurement Course (In-Person)

The NCI Food Grade Soybean Procurement Course focuses on the many aspects of sourcing and purchasing high quality, identity preserved (IP) soybeans for food products, such as tofu, soymilk, miso, natto, tempeh, high protein beverages, desserts and many others. Procurement of food grade soybeans from the U.S. is significantly different from the procurement of bulk commodity soybeans. This course provides training on the important steps in the origination and contracting process.

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Ethanol Procurement for Importers
May
22
to Jun 8

Ethanol Procurement for Importers

  • Northern Crops Institute (map)
  • Google Calendar ICS

Join Northern Crops Institute (NCI) for an online course on Ethanol Procurement for Importers. This course will provide importers, and potential importers, with a better understanding of the entire U.S. corn-ethanol market, resulting in increased confidence and effectiveness of U.S. corn-ethanol purchases.

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Pasta Production and Technology
Apr
25
to Apr 27

Pasta Production and Technology

  • Northern Crops Institute (map)
  • Google Calendar ICS

Join Northern Crops Institute (NCI) for an in-person course on Pasta Production and Technology. This course introduces participants to the fundamental and applied aspects of pasta production and quality through lectures and laboratory demonstrations. Grain and ingredient quality, specifications and processing variables and their impact on final pasta product quality are presented in detail.

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Healthy Solutions for Food Barley Uses
Jan
31
to Feb 9

Healthy Solutions for Food Barley Uses

The Healthy Solutions for Food Barley course is an effort to give people in the food barley industry an in depth look at all aspects of Barley for Food: breeding, nutritional benefits, barley food product launches, barley food trends, processing, transportation, contracting and securing supply.

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Ethanol Procurement for Importers
Nov
28
to Dec 15

Ethanol Procurement for Importers

  • Northern Crops Institute (map)
  • Google Calendar ICS

Join Northern Crops Institute (NCI) for an online course on Ethanol Procurement for Importers. This course will provide importers, and potential importers, with a better understanding of the entire U.S. corn-ethanol market, resulting in increased confidence and effectiveness of the U.S. corn-ethanol purchases.

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