International Grains Program to Host IAOM-KSU Intro to Flour Milling Course ... Jan. 14-18 ... Manhattan, KS
Date Posted: November 28, 2012
Manhattan, KS—For the fifth time, the IAOM-KSU Introduction to Flour Milling course will be held at the International Grains Program Conference Center at Kansas State University from Jan. 14-18, 2013.
Co-sponsored by the International Association of Operative Millers, IGP is excited to continue expanding the opportunities within the annual flour milling curriculum.
This course attracts a broad range of individuals to the program, says Mark Fowler, IGP associate director and milling specialist.
“This course was one of the more diverse in regard to their job responsibilities.
"We had shift millers, miller assistants, quality assurance managers, general managers, technical service managers,” says Fowler.
“The common thread for most of these participants is that they are new to the industry."
Course participants will hear presentations from industry professionals, experience hands-on workshops and a high level of interaction between other participants and the professionals.
Fowler along with Dan Wells, milling engineer and adjunct faculty from Salina, Kan., will be teaching most of the course.
John Coombs, a second shift miller with Wilkins-Rogers Mills from Martinsburg, W.V. and a graduate of the 2012 course, appreciated the professionalism and the up to date knowledge of the technology that these instructors brought to the table.
“I felt like I have a good handle on the basics, but to work alongside others helping each other is an experience that will help me improve at my own job,” Coombs says.
“I work primarily with soft wheat in West Virginia, so it was really interesting to learn about hard wheat and to have that experience open up questions and ideas about what our standard for quality is.”
Coombs says he was impressed with the knowledge he obtained from attending the course and is already making plans to return for other IGP training opportunities.
“In this industry its competitive, so what you can do to sharpen your quality keeps you on top.
"A lot can change in an industry in a year’s time, so I plan on coming back for another course,” Coombs says.
For more information or to register for this course, go to the IGP website at www.grains.ksu.edu/igp.
This is just one example of the many partnership trainings offered through IGP. In addition to grain marketing and risk management, IGP offers trainings in the areas of flour milling and grain pro¬cessing, and feed manufacturing and grain management.
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