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International Grains Program and Buhler Offer Expert Milling Short Courses in English and Spanish

Date Posted: February 15, 2012

Manhattan, KS—Experienced millers have the opportunity to attend a week-long short course to help complete connections in milling theory and to learn about industry innovations.

Kansas State University’s International Grains Program and Buhler Inc. of Minneapolis, Minn., will host two expert milling short courses.

The first one, given in English, will be held March 19-23.

The second one, given in Spanish, will be held March 26-30.

Chris Miller, K-State milling instructor, and Ralph Linnemann, flour milling expert from the Buhler training center in Uzwil, Switzerland, will serve as co-instructors.

Because the course will delve deeply into both theoretical and practical milling, it is essential that participants be experienced millers say the instructors.

“Our instruction focuses on learning about new machinery, energy savings and enhancing milling performance,” Linneman says, “It covers the entire milling process and challenges these millers to become better decision makers and practice practicality in the mill.”

Miller adds, “Ultimately, the goal is to have participants build on their past experience and to strengthen their knowledge and decision making ability.

"This course should benefit participants because it is building on what they already know. Since they have been in the industry, the goal is to mainly connect the dots and to tie up the overall theory.”

Participants learn from classroom instruction, practical hands-on application and participant interaction.

According to Linnemann, the diverse and international backgrounds of the participants gives rise to interesting discussions that allow participants to learn from other’s experiences.

2011 English course participant and 23-year industry veteran Rick Odette says he really valued this part of the course.

“My favorite part of the course has been the interactions between everyone in the course.

"You get a lot of information from what they are going through. You get ideas of what you can do differently back home,” he says.

Odette is an assistant mill supervisor for Knappen Milling in Augusta, Mich.

For 2011 Spanish course participant Hector Recalde, a production manager for Molinos Miraflores in Ecuador, the most beneficial part of the course was the way it combined lecture and hands-on exercises.

“I am here to learn all that I can, but one can only study and learn so much before they need to apply it.

“Here you can do both. After this week, I can say that I feel comfortable practicing what I have learned,” says Recalde.

Course and registration information can be found on IGP’s website, www.grains.edu/igp, or on the International Association of Operative Millers’ site, www.iaom.info.

This is just one example of the many partnership trainings offered through IGP.

In addition to flour milling and grain processing, IGP offers trainings in grain marketing and risk management, and feed manufacturing and grain management.

For more information, call 785-532-5932.

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