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International Grains Program Introduction to Flour Milling Course Via Distance Platform Begins Next Week

Date Posted: June 12, 2012

Manhattan, KS—With the hope of reaching grain industry professionals who are unable to make the trip to Kansas State University, the International Grains Program is offering the Introduction to Flour Milling through its distance platform June 18-July 27, 2012.

This is the second time this course has been available via this medium.

“We are excited to offer this course once again.

"We had a successful first offering and have updated the content to present the most current flour milling information in a convenient format,” says Mark Fowler, IGP associate director and co-instructor for the course.

Teaching the six-week course with Fowler is Chris Miller, grain science faulty member and milling specialist.

The course covers topics such as wheat classes and uses and basic wheat chemistry; flour extraction calculation for mill profitability, impact of grade and quality on flour extraction; wheat cleaning; conditioning; grinding; basic principles of sifting and purification, the gradual reduction process; and flour quality and functionality.

Fowler says this course is designed for a range of industry professionals to include new mill employees and anyone connected with a wheat milling company or affiliated industry corporation.

The course information consists of 12, hour-long lectures.

There are required quizzes and assignments that accompany the lectures.

The material is delivered using K-State Pro. Grain Science Distance Education Coordinator Brandi Miller facilitates the technological aspects of the course.

“To successfully complete the course, participants must contribute to weekly discussion questions, and complete coinciding lecture quizzes and two assignments,” says Brandi Miller.

She adds that participants will spend about three to four hours/week on the materials.

For those who complete the course, they will be awarded one Continuing Education Credit (CEU).

The fee for the course is $495.

Registration is limited, so Miller encourages participants to register soon.

For more information about the course, or to register, please visit www.grains.ksu.edu/igp and click the Online Training tab.

In addition to the flour milling offering, IGP provides educational training to grain and oilseed professionals in the areas of grain processing, feed manufacturing and grain management, and grain marketing and risk management.

For more information contact Lisa Moser, IGP Marketing and Communications Coordinator, 785-532-5932; lmoser@ksu.edu

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