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Buhler Executive Milling Short Course ... August 6-10 (Spanish) and 13-17 (English) ... Manhattan, KS

Date Posted: August 6, 2012

Manhattan, KS—Those who own, direct or manage a flour mill, but do not have a practical milling background may want to consider participating in the Buhler Executive Milling short course at Kansas State University.

This milling course will be taught at the International Grains Program and Hal Ross Flour Mill.

It will be taught in two languages.

The Spanish course will be held August 6-10, 2012 with the English course scheduled for August 13-17, 2012.

“After completing the course, participants will better understand the milling process and its steps — all the way from raw material and the impact of wheat characteristics on yield and mill performance to cleaning, product safety, quality control and finished product handling,” says Chris Miller, instructor of milling science and management, “This course can be particularly helpful because it not only gives greater insight into the milling process, but it also gives management a better understanding of the challenges that operative millers face on a daily basis.”

The English course will be co-taught by Miller, and Tobias Nanny, the manager of the Buhler Training Center in Uzwil, Switzerland.

The Spanish course will be taught by Ralph Linneman, who is a milling expert also from the Buhler Training Center.

The course will include both classroom lectures and practical, hands-on exercises in the Hal Ross Flour Mill.

A graduate of the 2011 Spanish course, Juan Gonzalez, operations manager for Moderna Alimentos S.A. of Ecuador, had some of his questions about the milling process answered.

“The information I received in this course is important to me.

"I know every technical process in our mills, but I didn’t know the specific details around the milling process. I chose to attend this course for that reason,” Gonzalez said.

“I wanted to learn the milling process so I can talk with my millers in the same language.”

This course allowed several of the participants a way to close some of the gaps between knowing the mill and knowing the specifics behind the mill.

Those who are interested in experiencing this course firsthand or want more information about training opportunities at IGP should visit the IGP website at: www.grains.k-state.edu/igp.

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

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

For more information contact Lisa Moser, Communications and Marketing Coordinator, 785-477-4837; lmoser@ksu.edu.

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