Pasta Production and Technology Course (Online)
Date: April 28-30, 2020
Location: Online
Fee: $900.00
Registration Deadline: Tuesday April 14th, 2020
Course Overview.
This course introduces participants to the fundamental and applied aspects of pasta production and quality through lectures, laboratory demonstrations and hands-on processing in NCI’s pilot-scale pasta processing laboratory. 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-based pasta; however, non-traditional ingredients and fresh pasta are also covered through lectures and demonstrations.
Objectives
Learn from industry professionals about the fundamentals of pasta production, quality assurance, die manufacturing and maintenance
Gain important understanding of ingredient quality and how it impacts pasta processing and quality
Learn how to evaluate the quality of durum wheat, semolina, and pasta
Participate in the hands-on processing of pasta in NCI’s pilot-scale processing laboratory
Experience the commercial production of pasta with a field-trip to a state-of-the-art pasta manufacturing plant
Who Should Attend?
Managers, supervisors, technicians and others responsible for plant production, maintenance, production development, quality assurance, and sales of high quality pasta products.
How Do I Register?
This course will be offered online only. We encourage you to enroll early as it is filling up fast! For your course fee, you will receive access to materials from lectures and laboratory demonstrations.
REGISTRATION FEE is $900.00.
REGISTRATION DEADLINE is Tuesday April 14th, 2020.
Should you request to cancel your registration prior to the registration deadline, NCI will provide a refund, less a 10% processing charge. Cancellation requests received after the registration deadline will not be eligible for a refund. If NCI is forced to cancel this course due to insufficient number of participants, dangerous weather or other circumstances, we will immediately notify all registrants and provide a full refund within 10 business days.
To pay by credit card or with an electronic check for the course, register below:
What About Groups of Three or More?
A reduced registration fee is available to groups of three or more from the same company. Please contact Program Manager, Brian Sorenson at 701-231-5493 or brian.sorenson@ndsu.edu for more information.
General Information and Special Requirements.
The course is offered in a non-smoking environment. You are welcome to wear casual business attire. If you have questions or special needs (dietary or physical requirements), please contact:
Northern Crops Institute
NDSU Dept. 7400
P.O. Box 6050
Fargo, ND 58108-6050 USA
Phone: 701-231-7736
Fax: 701-231-7235
Email: nci@ndsu.edu
Website: www.northern-crops.com
About the Northern Crops Institute.
Northern Crops Institute is an international center for meeting and learning about crops produced in the four-state region of North Dakota, South Dakota, Minnesota and Montana. Situated on the campus of North Dakota State University, Northern Crops Institute exists as a forum to bring together customers, commodity traders, technical experts, processors and producers from all points of the globe for discussion, education and technical service programs. Since 1983, the Institute has hosted visitors from more than 135 countries.
North Dakota State University is an Equal Opportunity Institution. This publication will be made available in alternative formats upon request (701-231-7736).