Northern Crops Insitute Offers Pasta Production and Technology Short Course ... April 10-12 ... Fargo, ND
Date Posted: January 31, 2012
The Pasta Production and Technology short course introduces the fundamental and applied aspects of manufacturing extruded and sheeted pasta products. Raw material quality criteria, specifications, and processing variables and their impact on final pasta product quality are presented in detail.
Participants will have an opportunity to do actual hands-on pilot-scale pasta processing followed by a cooking exercise to evaluate the final product.
Group activities include an exercise in identifying pasta defects and processing causes, and a field trip to a pasta manufacturing facility.
Lectures are supplemented with pilot-scale processing of traditional extruded pasta products.
Quality tests employed in the evaluation of raw materials (wheat, semolina, flour) and finished products are also demonstrated.
At this course, you will learn about:
• Fundamentals of pasta production processing and quality assurance.
• Importance of quality and how differences can influence pasta quality.
• How to evaluate durum wheat, semolina, and pasta.
Who Should Attend?
Plant managers, production directors, research and development managers, and technologists.
Tuesday, April 10
• Durum varieties: Where are we headed? • Quality evaluation of durum wheat • Durum wheat milling and semolina quality • Laboratory: Durum wheat quality tests • Functional and alternative pasta ingredients • Laboratory: Semolina physical and rheological tests
Wednesday, April 11
• Commercial production of pasta • Hands-on pilot pasta processing • Pasta die design • Pasta drying technology • Quality assurance/control in pasta • Starch and protein: Impact on pasta quality • Tour: Pasta Manufacturing Facility
Thursday, April 12
• Hands-on pasta cooking quality evaluation • Equipment options for pasta extrusion • Identifying pasta defects: Causes and Solutions • Fresh and frozen pasta technology • Course evaluations and certificates
Registration Fee: $900.
Payment in full is due one week before the start of the course. Registration deadline is March 20.
Course fee includes a CD with lecture and laboratory materials, refreshment breaks, and one luncheon.
Hotel rooms and other meals are not included in tuition.
Cancellations received after March 20, 2012 will be assessed a 10% service fee.
To pay by credit card or with an electronic check, click here.
To pay by check, fill out the form and mail with your check to Northern Crops Institute (address below).
Checks must be payable to Northern Crops Institute and drawn on a U.S. bank.
To pay with a wire transfer, contact NCI for wire transfer instructions.
Groups of three or more: Special rates are available to groups of 3 or more from the same company. Contact NCI for more information.
Course Schedule: On the first day of class, course participants should be in the hotel lobby by 8:00 a.m. for transportation to the campus. Class will begin at 8:30 a.m. on Tuesday, April 10 and adjourn around 4:00 p.m. on Thursday, April 12.
Casual business attire.
Daily Transportation: Daily complimentary transportation will be provided between NCI and the hotel.
Hotel Information: Ramada Plaza Suites, 1635 42nd St. South, Fargo, North Dakota 58103. Phone: 701-277-9000 Fax: 701-281-7144. Single Room Rate: $ 89.00 + 10.5% tax/night.
Make your reservation directly with the hotel and mention that you are with Northern Crops Institute in order to obtain the special rate.
Reservations must be received by the hotel by March 20, 2012 to qualify for the special rate.
All hotel rooms are non-smoking.
Information and Special Requirements: If you have questions or special needs (dietary or physical requirements), please contact: Northern Crops Institute, NDSU Dept. 7400, PO Box 6050, Fargo, ND 58108-6050 USA. Phone: 701-231-7736 Fax: 701-231-7235.
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