2025 Gluten-Free & High Protein Pasta Production

Date/Time: Tuesday, October 7, 2025 - Friday, October 10, 2025  8:00 AM - 5:00 PM

Course Details:

Dates: October 7 - 10, 2025
Location: Northern Crops Institute, Fargo, ND
Registration Fee: $1,850.00
Registration Deadline: September 15, 2025

Course Overview:

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.

Objectives:

  • 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.

Major Topics:

  • Common & Possible Ingredients

  • Nutrition

  • Formulation

  • Ingredient Processing

  • Hot & Cold Processes

  • End Quality

  • Consumer Trends

Who Should Attend:

This course is designed for pasta companies, food companies, and anyone interested in developing pasta from non-traditional ingredients.

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Event Refund & Cancellation Policy

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.

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    $1,850.00