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:
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.