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 Peltier Complex 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 Peltier Complex 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 Peltier Complex 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.

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 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.

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.

The NCI Food Grade Soybean 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 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.