This course provides an overview of many aspects of the soybean industry. The course will explore the quality, nutrition and utilization of soybeans in human and animal foods, and focus on soybean in a wide variety of food products. Participants will learn from soybean producers and industry experts through lectures, demonstrations, farm visits and plant tours. The course takes place in North Dakota, South Dakota and Minnesota.

Join us for this year's Next Five Years Conference on September 5th, 2024. This is an executive conference focused on major shifts happening in the agricultural market place and how they will impact agriculture and consumers from the region to international market place. The focus is to not look at this growing season, nor to look at where agriculture and surrounding markets may be in the next ten years or more, but how things might change and how those impacts will change how we do business locally and globally.

This course introduces participants to the fundamental and applied aspects of pasta production and quality through lectures and laboratory demonstrations. Grain and ingredient quality, specifications and processing variables and their impact on final pasta product quality are presented in detail. The course focuses primarily on traditional dry durum-based pasta; however, non-traditional ingredients and fresh pasta are also covered through lectures and demonstrations.

This course covers the manufacturing of several classes of wheat produced in the U.S.A., including Hard Red Spring, Hard Red Winter, Soft Red Winter and Durum, and helps participants see how different wheats impact processing and final product quality. This course focuses on the fundamental and applied aspects of pasta production and quality through lectures and laboratory demonstrations. Grain and ingredient quality, specifications and processing variables and their impact on final pasta product quality are presented in detail.

Join Northern Crops Institute (NCI) for Producing Quality Feed Through Effective Communications. This online synchronous course is being held to give the participants an understanding of the interaction between the main areas of feed manufacturing: nutritionist, management, procurement and supply-chain specialists, and quality analysis of ingredients.

This course will focus on the theory and mechanics of pellet manufacturing technology using a virtual format which provides the latest information on pelleting technology and allows for live question and answer sessions. The course is designed for managers, shift supervisors or line operators who are responsible for the pellet manufacturing of livestock feed, food manufacturing by-products and biomass densification.

Establish your love of Sourdough with the Northern Crops Institute’s On-Demand Sourdough Baking Course. This course will touch on the many benefits of baking Sourdough bread and will leave participants with all of the basic knowledge of making sourdough.

Did you know that most sourdough bread that is produced uses a flavoring? Real sourdough bread offers many nutritional benefits and a unique flavor. Participants will be able to understand the baking process, health benefits, and much more. At the end of this course, participants will know what real sourdough bread tastes like.

This course focuses on the mechanics of soybean and soybean meal procurement, and is designed to educate individuals who are responsible for purchasing these agricultural commodities. Academic and commodity trading authorities lecture on cash and futures markets, and soybean merchandisers guide you through the full complexity of the international soybean and soybean meal markets. The course provides an overview of the U.S. soybean and soybean meal handling and marketing system and the risk management tools available to assists buyers in purchasing U.S. soybean and soybean meal that meets their quality needs at the best value. This course is led by William Wilson, Ph.D., Distinguished Professor, AES Agribusiness and Applied Economics and an expert in commodity futures trading and consultant to the international agricultural commodity and food processing industries.

Develop a new set of skills with Stone Milling Basics, the Northern Crops Institute’s new On-Demand course. This course will provide participants with a basic understanding on how to use a stone mill and properly maintain it. The stone milling course will touch on the history, the principles, the components, and the economics of stone milling.

Participants will be able to view short lectures, watch demonstrations, and gain an overall understanding on the many benefits of stone milling. Learners will have the opportunity to work at their own pace through the course.

This course will provide training to enable participants to entirely run a stone mill. Participants will receive hands-on training with the NCI stone mill, and be able to experiment with the flours they create in the bake labs.

Participants who take this course will become proficient with stone milling and add value to products.