2025 Pasta Production and Technology Course

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

Date/Time: Tuesday, April 22, 2025 - Thursday, April 24, 2025 8:00 AM - 5:00 PM

Course Details:

Dates: April 22 - 24, 2025
Location: Northern Crops Institute

Course Overview:

This course introduces participants to 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. The course focuses primarily on traditional dried durum wheat-based pasta. This course will be conducted in-person at the Northern Crops Institute.

Objectives:

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.
Learn how to evaluate the quality of durum wheat, semolina, and pasta.

Who Should Attend?

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

Registration Information:

• Registration Fee: $1,600
• Registration Deadline: March 21, 2025

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Talent Consent & Release

I consent to the use of my name, likeness, voice and biographical material about me in connection with the event. I expressly release you, your agents, employees, licensees and assigns from and against any and all claims which I have or may have for invasion of privacy, defamation or any other cause of action arising out of production, distribution, broadcast or exhibition of.

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.

$1,600.00

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