NCI Hosts Pasta Production and Technology Course

Pasta Course Group Photo

Last week, NCI welcomed 19 in-person and 5 online participants for our Pasta Production and Technology course! The course was held from April 26-28, and introduced participants to the fundamentals and applied aspects of pasta production and quality through lectures and laboratory demonstrations. This course focused specifically on dry durum-based pasta; however, non-traditional ingredients and fresh pasta were also covered through lectures and demonstrations.

During the three-day course, participants listened to lectures from NDSU professors, NCI technical staff, and several industry professionals such as David Hahn from Doherty Food Advisory, Al Lucia from DEMACO, Gabriele Cannata from De Mari Pasta Dies USA, Mehmet Caglar Tulbek from Food Centre, and Alexis Freier-Johnson from 8th Avenue Foods.

They were also able to participate in hands-on demonstrations in NCI’s analytical, baking, and pasta labs. NCI’s technical staff led the demonstrations which included; semolina quality testing, pilot-scale pasta processing, and a refrigerated & frozen pasta demonstration. Online participants were also able to attend and view the lab demonstrations with the help of NCI’s mobile computer system.

Brian Sorenson and participant during a lab demonstration

Brian Sorenson, Program Manager at NCI, commented on the variety of participants for this course. “We were able to reach a really diverse group of people - everywhere from quality control to people on the management side, as well as operators.”

Participants also had the opportunity to travel to Grand Forks, ND and tour the North Dakota Mill and Elevator and the Philadelphia Macaroni Plant. Both tours were a highlight for participants as they got to see a large-scale working mill and pasta production from start to finish.

Rosalee Del campo from 8th Avenue Food and Provisions shared her thoughts on the course. “Just being hands-on and seeing how all these different aspects can affect the actual final product has been very beneficial.”

NCI would like to thank all the participants that attended our pasta course, both in-person and online, and we look forward to hopefully seeing people back for future courses!

Watch this short video to hear what in-person participants had to say about the 2022 Pasta course!