Join us for this year's Ancient Grains Conference on hosted by the Northern Crops Institute! The conference will be held on Tuesday, June 25th, 2024 at the Northern Crops Institute in Fargo, ND, and aims to provide an educational and promotional setting to explore the characteristics and utilization of Ancient Grains.

Join us for this year's Ancient Grains Conference on hosted by the Northern Crops Institute! The conference will be held on Tuesday, June 25th, 2024 at the Northern Crops Institute in Fargo, ND, and aims to provide an educational and promotional setting to explore the characteristics and utilization of Ancient Grains.

Join us for this year's Ancient Grains Conference on hosted by the Northern Crops Institute! The conference will be held on Tuesday, June 25th, 2025 at the Northern Crops Institute on NDSU's campus in Fargo, ND, and aims to provide an educational and promotional setting to explore the characteristics and utilization of Ancient Grains.

Join the Northern Crops Institute (NCI) for our on-demand “Barley to Beer” course. This course provides participants with information on how to successfully choose high quality malting barley, as well as a basic understanding of the malting process and the brewing of beer, through networked lectures and video tours.

The Biofuels Tour will provide attendees with an introduction into the agricultural foundations of the biofuels industry, from farm to product and everything in between. Participants will have the opportunity to speak directly with farmers and leaders in the industry along with touring agricultural plots, farms, and processing facilities.

This five-day course will focus on Dried Distillers grains, or DDGS, which are the most significant coproduct from ethanol production, in both size and value. Daily lectures and tours will be held both in the Minneapolis/St. Paul area as well as at NCI and Barry Hall on the NDSU Campus in Fargo. Academic and industry authorities will guide you through the full complexity of the international DDGS Markets. This course provides an overview of the U.S. DDGS handling and marketing system and discusses the tools available to assist buyers in purchasing U.S. DDGS that meet their quality needs at the best value.

Tour the Northern Crops Institute’s Feed Mill in Feed Milling 101. This On-Demand course will provide participants with an overall understanding of the various operations of a feed mill. The course will touch on each piece of equipment to provide a basic understanding for all course participants.

This course will be perfect for organizations that want to provide on-boarding. This course also acts as a great refresher or introduction for anyone that needs to work on one singular piece of equipment. Attendees will have the opportunity to watch short videos that provide the more important information.

The NCI Food Soy Procurement Course focuses on the many aspects of sourcing and purchasing high quality, identity preserved (IP) soybeans for food products, such as tofu, soymilk, miso, natto, tempeh, high protein beverages, desserts and many others. Procurement of food grade soybeans from the U.S. is significantly different from the procurement of bulk commodity soybeans. This course provides training on the important steps in the origination and contracting process.

This course introduces participants to the fundamental and applied aspects of fresh, refrigerated (chilled) and frozen pasta production and quality through lectures and laboratory demonstrations. The course focuses primarily on the use of Durum wheat flour and semolina; however, much of the material covered in this course may be utilized in the production of pasta from other classes of wheat, as well as non-wheat ingredients. This course will be conducted in-person at the Northern Crops Institute.

This on-demand course introduces participants to high oleic soybeans and their use in soyfood products. This course will cover topics on the differences between regular soybeans and high oleic soybeans and the impact of using high oleic soybeans on the processing and final product quality of foods made with this new type of soybeans. There are also lectures on the breeding and availability of high oleic soybeans, as well as the many foods that utilize soybeans and the nutritional quality of soybeans in human health.