Course Details:
Dates: October 7 - 10, 2025Location: Northern Crops Institute, Fargo, NDRegistration Fee: $1,850.00Registration Deadline: September 15, 2025
This course introduces participants to the fundamental and applied aspects of pasta production and quality using gluten-free and high protein ingredients. 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.
Learn from industry professionals about the fundamentals of gluten-free and high protein pasta production, quality assurance, die manufacturing and maintenance.
Gain important understanding of possible ingredients and the impact of initial ingredient quality on pasta processing and end quality.
Build an understanding of how the use of ingredients other than traditional durum semolina affects production processes and end products.
Common & Possible Ingredients
Nutrition
Formulation
Ingredient Processing
Hot & Cold Processes
End Quality
Consumer Trends
This course is designed for pasta companies, food companies, and anyone interested in developing pasta from non-traditional ingredients.
The Northern Crops Institute (NCI) hopes everyone who registers for any event will be able to attend; however, NCI understands that extenuating circumstances do occur. To view the NCI Refund and Cancellation Policy, please click here.