Course Details:

Dates: July 29 - August 2, 2024

Location: Northern Crops Institute, Fargo, ND

Registration Fee: $1,850.00

Registration Deadline: July 12, 2024

Course Overview:

In many markets around the world, pasta is made from non-traditional types or classes of wheat, due to price or regional preferences. 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. This course will be conducted in-person at the Northern Crops Institute.

Objectives:

• Learn how different U.S. Wheat classes impact pasta processing and final product quality.
• Learn from industry professionals about the fundamentals of pasta production, quality assurance, die manufacturing and maintenance.
• Gain important understanding of ingredient quality and how it impacts pasta processing and quality.

Who Should Attend?

Managers, supervisors, technicians and others responsible for plant production, maintenance, production development, quality assurance, and sales of high-quality pasta products.

How Do I Register?

This course will be offered in-person only, and registrations are limited to 30 participants. Space will fill up quick, so we encourage you to enroll early!

Registration Fee: $1,850.00
Registration Deadline: July 12, 2024

Click on the “Register Now” button to pay by credit card. For group registrations and alternate methods of payment, please contact ndsu.nci@ndsu.edu.

Included in the registration fee are course materials, lunches and refreshments during the course, and one evening dinner banquet. Airfare, hotel rooms and other meals are not included in the registration fee.

Hotel and Transportation Information:

NCI has a block of rooms reserved at the Clubhouse Hotel and Suites in Fargo, ND. If you want to stay at Clubhouse Hotel, please contact Lynn Stadum by June 26 at (701) 236-7736 or lynn.stadum@ndsu.edu. NCI will arrange transportation from Fargo International Airport to the Clubhouse Hotel on Sunday, July 28 if requested at least five days in advance. NCI will provide daily transportation between the Clubhouse Hotel and the NCI. Anyone staying at a different hotel will need to arrange their own transportation.

Cancellation Policies:

Requests to cancel a registration must be received on or before July 19, 2024 to receive a full refund. Requests to cancel a registration on or after July 20, 2024 will receive credit for a future NCI course that is good for 1 year.  If NCI is forced to cancel this course, all registered participants will be immediately contacted, and each will receive a full refund within 10 business days. Substitutions may be made up to 3 days before the course begins. To read our full Event Refund & Cancellation Policy, click here.