Join Northern Crops Institute (NCI) for an in-person course on Pasta Production and Technology. 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.

Producing Quality Feed Through Effective Communication is an online synchronous course that is being held to give the participants an understanding of the interaction between the main areas of feed manufacturing: Nutritionist, Management, Procurement and Supply-chain Specialists, and Quality Analysis of Ingredients.

Quality Feed Pellet Production course will focus on the theory and mechanics of pellet manufacturing technology using a virtual format which provides the latest information on pelleting technology and allows for live question and answer sessions. The course is designed for managers, shift supervisors or line operators who are responsible for the pellet manufacturing of livestock feed, food manufacturing by-products and biomass densification.

This course will provide training to enable participants to entirely run a stone mill. Participants will receive hands-on training with the NCI stone mill, and be able to experiment with the flours they create in the bake labs.

Participants who take this course will become proficient with stone milling, add value to products, and enjoy a Fargo adventure in February. 

The Healthy Solutions for Food Barley course is an effort to give people in the food barley industry an in depth look at all aspects of Barley for Food: breeding, nutritional benefits, barley food product launches, barley food trends, processing, transportation, contracting and securing supply.

This course will cover and compare management vs. leadership strategies as they apply to grain elevator management. Participants will learn to understand financial statements and how they interact to evaluate your business performance.  Participants will also learn human resources and team management strategies.

The soybean processing industry intends to significantly grow over the next few years.  Soybeans are normally crushed to produce soybean meal and soybean oil. This expansion of the soybean crush capacity will provide additional soybean meal and oil for the future. This online course will provide current usage and availability information on soybean meal and other non-grain ingredients normally used in animal feed rations.  In addition, there will be discussions of future supply and demand levels of these ingredients affected by the increase in production of bio-fuels and how producers can make use of ingredients that are available to them in an economical way. 

This eight-day course focuses on the mechanics of grain merchandising, and is designed to educate individuals who are responsible for purchasing grain. Academic and commodity trade authorities lecture on cash and futures markets, and grain merchandisers guide you through the full complexity of the international grain markets. The course provides an overview of the U.S. grain handling and marketing system and the risk management tools available to assists buyers in purchasing U.S. grain that meets their quality needs at the best value.

Ethanol production has increased dramatically since the early 2000s, driven by the Renewable Fuel Standard established by Congress in 2005. In addition to ethanol’s significant impact on U.S. corn usage, refining ethanol produces several coproducts that are commodities in their own right.  This five-day course will focus on Dried Distillers grains, or DDGS, which are the most significant coproduct from ethanol production, in both size and value.

The INTSOY: Introduction to Soybean course will provide an overview of many aspects of the soy industry. The course will explore new ideas for soy-based foods and snack foods, soy as a supplement to fortify foods, soy as animal nutrition, and an overview of soy production in the U.S.

Join Northern Crops Institute (NCI) for an in-person course on Pasta Production and Technology. For those who did not have the opportunity to register for our earlier course in April, now is your chance to join us again this June. 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 dry Durum wheat-based pasta.

Producing Quality Feed Through Effective Communication is an online synchronous course that is being held to give the participants an understanding of the interaction between the main areas of feed manufacturing: Nutritionist, Management, Procurement and Supply-chain Specialists, and Quality Analysis of Ingredients.

The NCI Food Grade Soybean Procurement Course focuses on the many aspects of sourcing and purchasing high quality, identity preserved (IP) soybeans for food products, such as tofu, soymilk, miso, natto, tempeh, high protein beverages, desserts and many others. Procurement of food grade soybeans from the U.S. is significantly different from the procurement of bulk commodity soybeans. This course provides training on the important steps in the origination and contracting process.

Join Northern Crops Institute (NCI) for an online course on Ethanol Procurement for Importers. This course will provide importers, and potential importers, with a better understanding of the entire U.S. corn-ethanol market, resulting in increased confidence and effectiveness of U.S. corn-ethanol purchases.

Join Northern Crops Institute (NCI) for an in-person course on Pasta Production and Technology. 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 Healthy Solutions for Food Barley course is an effort to give people in the food barley industry an in depth look at all aspects of Barley for Food: breeding, nutritional benefits, barley food product launches, barley food trends, processing, transportation, contracting and securing supply.

The goal of this course is to prepare current grain elevator employees to transition to managerial roles. Ultimately, this course will provide an overview of grain merchandising as it applies to grain elevator management.

Join Northern Crops Institute (NCI) for an online course on Ethanol Procurement for Importers. This course will provide importers, and potential importers, with a better understanding of the entire U.S. corn-ethanol market, resulting in increased confidence and effectiveness of the U.S. corn-ethanol purchases.

Quality Feed Pellet Production course will focus on the theory and mechanics of pellet manufacturing technology using a virtual format which provides the latest information on pelleting technology and allows for live question and answer sessions. The course is designed for managers, shift supervisors or line operators who are responsible for the pellet manufacturing of livestock feed, food manufacturing by-products and biomass densification.

The Plant-Based Texturized Protein Products course will provide introductory information to manufacturing plant-based texturized protein, along with hands-on instruction using our Twin Screw extruder to produce these products. The course will also offer industry-focused options for final products using these plant-based alternatives, and an overview of plant-based foods on the market today.

Join Northern Crops Institute (NCI) for an in-person course on Barley and Malt Quality: A Field to Brewhouse Perspective. This course will provide information to participants who are looking for hands-on experience in techniques used in barley breeding, utilizing barley and malt quality testing equipment, and grain marketing.

Participants of this course will learn from a group of internationally recognized experts, who will give an overview of the factors impacting barley and malt quality from field to brewhouse. Lectures, discussion sessions, participatory laboratory demonstrations, and tours will provide participants with the knowledge to understand malt processing and to effectively interpret barley and malt analyses.

This eight-day course focuses on the mechanics of grain merchandising, and is designed to educate individuals who are responsible for purchasing grain. Academic and commodity trade authorities lecture on cash and futures markets, and grain merchandisers guide you through the full complexity of the international grain markets. The course provides an overview of the U.S. grain handling and marketing system and the risk management tools available to assists buyers in purchasing U.S. grain that meets their quality needs at the best value.

The INTSOY: Introduction to Soybean course will provide an overview of many aspects of the soy industry. The course will explore new ideas for soy-based foods and snack foods, soy as a supplement to fortify foods, soy as animal nutrition, and an overview of soy production in the U.S.

The Graduate Student Feed Milling course will be focused on participants gaining a better understanding of the feed milling industry, milling processes, and feed quality and safety standards.

The NCI Food Grade Soybean Procurement Course focuses on the many aspects of sourcing and purchasing high quality, identity preserved (IP) soybeans for food products, such as tofu, soymilk, miso, natto, tempeh, high protein beverages, desserts and many others. Procurement of food grade soybeans from the U.S. is significantly different from the procurement of bulk commodity soybeans. This course provides training on the important steps in the origination and contracting process.

The Preventive Controls for Animal Food course is intended to ensure safe manufacturing/processing, packing and holding of food products for animal consumption in the United States.

The Preventive Controls for Human Food course is intended to ensure safe manufacturing/processing, packing and holding of food products for consumption in the United States.