2026 Fresh, Refrigerated, and Frozen Pasta Technology Course

Location: Northern Crops Institute, Peltier Complex 1300 18th St. N, Fargo, ND 58102

Date/Time: Friday, April 17, 2026 from 8:30 AM - 4:30 PM

Course Details:

Dates: April 17, 2026
Location: Northern Crops Institute

Course Overview:

This 1-day 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.

Objectives:

Learn from industry professionals about the fundamentals of fresh, refrigerated (chilled) and frozen pasta production, quality assurance, die manufacturing and maintenance.

Who Should Attend?

Anyone interested in the production of fresh, refrigerated (chilled) and frozen pasta products, including those involved in food science, research and development, quality assurance, production, maintenance, and ingredient sales.

Registration Information:

• Registration Fee: $450
• Registration Deadline: March 31, 2026

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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.

$450.00

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